INGREDIENTS
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon minced shallot
- Kosher salt
- Freshly ground black pepper
- 1 (15-ounce) can white beans, drained and rinsed
- 1 pint cherry or grape tomatoes (about 2 cups), halved
- 4 ounces feta cheese, crumbled (about 1 cup)
- 1/2 cup coarsely chopped fresh parsley leaves
- 2 tablespoons chopped fresh oregano leaves
- fresh baby basil leaves for garnish, optional
Whisk the oil, vinegar, shallot, a big pinch of salt, and a few generous grinds of black pepper together in a large bowl. Add the beans, tomatoes, feta, parsley, and oregano and toss to combine. Taste and add more salt and pepper as needed. Garnish with basil leaves.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
