Description

Tossed in a lemony-herb vinaigrette, this crunchy, protein-friendly salad brings all your favorite Greek flavors—fast. Juicy tomatoes, cool cukes, briny olives, and creamy feta make every bite pop.

Ingredients

Scale

Pantry

2 ¾ cups cooked cannellini beans ((~460 g drained; from 1½–2 x 15-oz cans), rinsed and patted dry)
2 tbsp capers (drained (plus 1 tsp caper brine, optional))

Proteins

¾ cup crumbled feta cheese (about 110 g)

Produce

1 long English cucumber (seeded and ½-inch diced (about 2 ⅔ cups / 350 g))
2 cups cherry or grape tomatoes (halved (300 g))
1 medium red bell pepper (½-inch diced (about 1 cup / 130 g))
⅓ cup very thinly sliced red onion
1 tbsp finely chopped fresh parsley
1 tbsp finely chopped fresh mint
½ tsp finely grated lemon zest

Liquids

⅓ cup extra-virgin olive oil (80 mL)
3 tbsp red wine vinegar (45 mL)
1 tbsp fresh lemon juice (15 mL)

Seasonings

½ tsp dried thyme
½ tsp ground sumac (or ¼ tsp mild chili flakes)
¾ tsp fine sea salt (or to taste)
½ tsp freshly ground black pepper

Garnish

½ cup chopped Kalamata olives (pitted (80 g))
Extra herbs and feta to finish (optional)

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Instructions

Rinse & Ready (3 min) : Drain beans in a fine-mesh strainer, rinse under cold water, then pat very dry with towels so the vinaigrette clings well.
Cure the Crunch (5 min) : In the chilled bowl, toss the sliced onion with 1 tbsp vinegar and a pinch of salt. Let stand while you prep the veggies to soften sharpness and add brightness.
Blend the Bright (2 min) : Whisk olive oil, remaining 2 tbsp vinegar, lemon juice, thyme, sumac, black pepper, lemon zest, and ¾ tsp fine sea salt. Stir in optional 1 tsp caper brine.
Fold & Fluff (4 min) : Add beans to the bowl with onions; pour in ¾ of the dressing. Fold gently until beans look lightly glossy.
Load the Color (3 min) : Add cucumber, tomatoes, bell pepper, capers, and half the olives. Fold in the remaining dressing until evenly coated.
Creamy Finish (1–2 min) : Sprinkle in feta, parsley, and mint. Toss once or twice so the feta stays craggy and visible.
Rest & Refresh (10 min, optional) : Let sit 10 minutes (room temp or lightly chilled) to meld flavors. Taste and adjust salt and lemon before serving. Top with remaining olives and a few feta crumbles.

Notes

Storage: Refrigerate in an airtight container up to 3 days. For best texture, fold in herbs and feta just before serving.
Swaps: Chickpeas or great northern beans work well; green olives for Kalamata; goat cheese for feta; add chopped artichoke hearts for extra brine.
Make-Ahead: Dice cucumbers and peppers up to a day ahead; keep tomatoes uncut until serving to avoid excess juices.
Fix-Its: If watery, be sure beans and cucumbers are well-dried and salt tomatoes lightly to draw off excess juice.

These values are approximate and may vary based on ingredients and preparation.

Nutrition

Calories: 274