White Bean Mediterranean Salad (Print)

Mediterranean white bean dish combining tomatoes, fresh herbs, and olive oil for a light, flavorful meal.

# Ingredients:

→ Beans

01 - 2 cups (1 can, 14 oz) cannellini beans, drained and rinsed

→ Vegetables

02 - 1 cup (5.3 oz) cherry tomatoes, halved
03 - 1 small red onion, finely diced
04 - 1 clove garlic, minced
05 - 1 small cucumber, diced (optional)

→ Herbs

06 - 1/4 cup fresh parsley, chopped
07 - 2 tbsp fresh basil, chopped
08 - 1 tbsp fresh oregano leaves or 1 tsp dried oregano

→ Dressing

09 - 3 tbsp extra-virgin olive oil
10 - 1 tbsp red wine vinegar or lemon juice
11 - 1/2 tsp sea salt
12 - 1/4 tsp freshly ground black pepper

→ Optional Additions

13 - 1/4 cup pitted Kalamata olives, sliced
14 - 1/4 cup crumbled feta cheese (omit for vegan)

# Instructions:

01 - In a large salad bowl, combine the cannellini beans, cherry tomatoes, red onion, cucumber if using, and garlic.
02 - Incorporate the chopped parsley, basil, and oregano into the mixture.
03 - Whisk together olive oil, red wine vinegar or lemon juice, sea salt, and black pepper in a small bowl until emulsified.
04 - Pour the dressing over the salad ingredients and toss gently to combine evenly.
05 - Fold in Kalamata olives and crumbled feta cheese if using.
06 - Taste and adjust seasoning if necessary. Serve immediately or chill for 30 minutes to meld flavors.

# Pro Tips:

01 -
  • It comes together in minutes but tastes like you spent half the day on it.
  • The beans are hearty enough to feel like a real meal, not just a side dish.
  • Fresh herbs make it taste bright and alive, no matter the season.
  • It's the kind of thing that actually gets better if you let it sit for a while.
02 -
  • Don't skip rinsing the canned beans—that liquid makes the whole thing taste tinny and one-dimensional.
  • If you're making this ahead, add the fresh basil at the last moment or it'll bruise and lose all its brightness.
  • The dressing should taste a little too acidic and salty on its own. That's right. Once it mingles with the beans and vegetables, it's perfect.
03 -
  • If you're using dried oregano instead of fresh, add it to the dressing while whisking so it has time to bloom and release its flavor.
  • Taste the dressing on its own before you commit it to the salad—it should taste a little too strong and zingy because the beans will tone it down.
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