Ingredients
Salad
- 2 cans (400g/14 oz each) white beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- ½ seedless cucumber, chopped
- 1 red bell pepper, chopped
- ½ cup sun-dried tomatoes in oil, drained and chopped (reserve the oil for dressing)
- 1 red onion, chopped
- ½ cup feta cheese, crumbled
- ½ cup fresh basil, chopped
Dressing
- ¼ cup olive oil or reserved oil from the sun-dried tomatoes
- 1 lemon, juiced
- 1 garlic clove, minced
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- ½ teaspoon dried oregano
- ¼ teaspoon red chili flakes (optional)
Instructions
- Prepare the dressing: In a small bowl, whisk together olive oil (or reserved oil), lemon juice, minced garlic, honey, Dijon mustard, sea salt, black pepper, dried oregano, and red chili flakes if using, until well combined and emulsified.
- Combine salad ingredients: In a large serving bowl, add the drained white beans, halved cherry tomatoes, chopped cucumber, chopped red bell pepper, chopped sun-dried tomatoes, chopped red onion, crumbled feta cheese, and chopped fresh basil.
- Add dressing and toss: Pour the dressing over the salad ingredients and gently toss everything together to coat evenly. Be careful to toss gently to avoid mashing the beans.
- Marinate: Allow the salad to marinate for at least 30 minutes in the refrigerator. This resting time lets the flavors meld beautifully and the dressing to soak into the beans and vegetables.
- Serve: Before serving, stir the salad again to redistribute the dressing. Top with extra basil leaves and a sprinkle of feta cheese for garnish. Serve chilled or at room temperature with crusty bread or as a side dish.
Notes
- For best flavor, let the salad marinate for at least 30 minutes or up to 2 hours.
- You can use fresh tomatoes instead of sun-dried tomatoes for a milder taste.
- To make this salad vegan, omit the feta cheese or substitute with a plant-based cheese alternative.
- Add chopped olives or artichoke hearts for additional Mediterranean flair.
- Store leftovers covered in the refrigerator for up to 2 days; stirring before serving is recommended as the dressing settles.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
