Bright Greek-Style White Bean Chopped Salad
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.
Servings 6
Calories 274kcal
Equipment
- Wide, chilled metal mixing bowl
- Fine-mesh strainer
- Microplane or zester
- Chef’s knife and large cutting board
- Silicone spatula or salad spoons
Ingredients
Pantry
- 2 ¾ cups cooked cannellini beans about 1⅔ drained 15-oz cans / ~460 g, 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)
- ¾ 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
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 vinegar, lemon juice, thyme, sumac, black pepper, and lemon zest. 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 seasoning 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.
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.
Nutrition (per serving, approx.)
- Calories: 274 kcal
- Total Fat: 18.1 g
- Saturated Fat: 4.5 g
- Trans Fat: 0.0 g
- Polyunsaturated Fat: 1.6 g
- Monounsaturated Fat: 10.6 g
- Cholesterol: 16 mg
- Sodium: 534 mg
- Total Carbohydrate: 21.1 g
- Dietary Fiber: 6.9 g
- Total Sugars: 4.5 g
- Includes Added Sugars: 0 g
- Net Carbohydrates: 14.2 g
- Protein: 9.1 g
- Vitamin D: 0 mcg
- Calcium: 157 mg
- Iron: 3.1 mg
- Potassium: 550 mg
- Vitamin C: 39 mg