White Bean Mediterranean Salad (Printable Version)

A vibrant mix of cannellini beans, tomatoes, fresh herbs, and olive oil for a fresh and light dish.

# Ingredient List:

→ Beans

01 - 2 cups (approximately 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)

# How-To Steps:

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

# Expert Tips:

01 -
  • It actually tastes better the next day, which means you can make it ahead and look like you have your life together.
  • One bowl, minimal cleanup, and suddenly you've got lunch sorted for days.
  • The beans stay creamy while the vegetables soften into the dressing, creating this perfect texture that feels both light and satisfying.
02 -
  • Cold beans straight from the fridge can taste oddly metallic until they warm up and sit in the dressing; letting everything come to room temperature before serving, or at least for fifteen minutes, changes everything.
  • The dressing amount matters less than the ratio: the oil and vinegar should balance in a way that tastes bright but not harsh, which you'll know the moment you taste it.
03 -
  • Taste the dressing on its own before adding it to the salad; it should be bright and punchy because the mild beans and vegetables will soften its edge.
  • If you're making this for a potluck or to transport, dress it just before you leave, or bring the dressing separately and toss it at the last moment to keep everything crisp and not waterlogged.
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