This easy and delicious Greek salad is perfect during the spring and summer months when tomatoes are ripe and bursting with flavor. So simple to make, but tastes like you spent half an hour putting it together. It also presents beautifully with the vibrant colors of the cream-colored beans, red tomatoes, two-tone green cucumbers, purple onion, bright green parsley and white crumbles of feta. Growing up, this Greek salad was a staple in our house. The aroma always takes me back to the familiar coziness of my mom’s kitchen table. Whenever I make this salad for guests they want to know the recipe. I can’t even count how many times I have shared the recipe and people respond with, “That’s it?!?” One thing I love about Greek cooking is how simple ingredients are combined to create complex flavors.
I also love the high plant-based protein content in this salad. Beans and legumes are eaten regularly in the Greek diet and growing up my family enjoyed beans of all kinds. I like that I can make this salad in a short amount of time, and that it’s packed with protein, healthy fats and vegetables. Best of all my family loves it. My 12 year old daughter requests this salad almost every day during Lent. Our family especially enjoys it with rustic french bread dipped in pool of dressing at the bottom of the salad bowl. What can I say, we’re Greek…this is how we eat salad. Fresh bread soaked in the dressing is the best part!
NOTE: I use mostly Trader Joe’s ingredients for this recipe because I love their products. But you can easily substitute any brand you like for each item. I am very picky about olive oil and really like this one so I recommend if you haven’t tried it yet that you give you a try. I think you’ll love it.
Step 1: Rinse beans with cold water in a colander.
Step 2: Place rinsed beans in a wide salad bowl.
Step 3: Add sliced cucumbers, tomatoes and sliced red onion to the salad.
Step 4: Add the fresh minced parsley.
Step 5: Crumble feta cheese on top.
Step 6: Make the salad dressing. Pour extra virgin olive oil in a mixing bowl.
Step 7: Add the apple cider vinegar and whisk until the dressing emulsifies and turns cloudy.
Step 8: Pour dressing over the white bean salad and mix to combine.
Garnish with remaining fresh parsley.
I love to serve this White Bean Greek Salad with fresh rustic bread and a chilled glass of white wine. The food of champions! It just doesn’t get any better (or more simple) than this. Kali Orexi!(translation: good appetite in Greek)
- 1 can Great Northern beans
- 2 Persian cucumbers (skin on)
- 1 cup grape or cherry tomatoes
- ¼ thinly sliced red onions
- ¼ cup Trader Joe’s Greek Feta Cheese
- 3 tbsp. extra virgin olive oil
- 1 tbsp. apple cider vinegar
- 1-2 pinches of sea salt
- ¼ cup minced parsley
- Additional parsley for garnish (optional)
- Open can of beans and rinse with cold water in a colander. Drain the water and add beans to a wide salad bowl. Rinse two Persian cucumbers under cold water. Slice in half longways then slice again about ¼ inch thick. Add cucumbers to beans in the salad bowl. Slice the grape or cherry tomatoes in half. NOTE: tomatoes slice much easier with a serrated knife. Add sliced tomatoes to salad bowl. Cut red onion into quarters then thinly slice one quarter and add to the salad bowl. Mince a small handful of parsley (ends up being about ¼ cup) and sprinkle on the beans, tomatoes, cucumbers, and red onion. Finally, crumble about ¼ cup of feta cheese on top.
- In a separate small mixing bowl, add 3 tbsp of of extra virgin olive oil and 1 tbsp of apple cider vinegar and 1 to 2 pinches of sea salt. Whisk ingredients together until the mixture emulsifies (about 30 seconds to one minute). You’ll notice the dressing become a cloudy shade and that’s when you know it’s done. Pour dressing on top of salad right before you are ready to eat and then garnish with additional fresh parsley.
- Serve with fresh rustic bread.