White Bean Mediterranean Salad (Printable)

Fresh Mediterranean salad featuring creamy beans, tomatoes, herbs, and zesty olive oil dressing.

# What You'll Need:

→ Beans

01 - 2 cups (about 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)

# Steps:

01 - In a large bowl, combine cannellini beans, cherry tomatoes, red onion, cucumber (if using), and garlic.
02 - Stir in the chopped parsley, basil, and oregano.
03 - Whisk together olive oil, red wine vinegar (or lemon juice), salt, and pepper in a small bowl until well emulsified.
04 - Pour the dressing over the salad and toss gently to coat all ingredients evenly.
05 - Fold in Kalamata olives and crumbled feta cheese if desired.
06 - Taste and adjust seasonings as needed. Serve immediately or chill for 30 minutes to enhance flavors.

# Expert Advice:

01 -
  • It comes together in fifteen minutes with almost no cooking, which means you can make it on nights when standing at the stove feels impossible.
  • The flavors actually get better as it sits, so you can prep it in the morning and have lunch ready without any last-minute fuss.
  • It's naturally plant-based, gluten-free, and adaptable enough that everyone at the table can eat the same thing regardless of dietary preferences.
02 -
  • Drain and rinse your canned beans thoroughly, because skipping this step means your salad will taste cloudy and starchy instead of bright and clean.
  • If you have time, let this sit for thirty minutes or even a few hours before serving, because the beans absorb the dressing and the flavors meld in a way that makes the whole thing taste more intentional.
03 -
  • Using a really good extra-virgin olive oil makes more difference in this salad than it would in cooked dishes, so this is the time to reach for something you actually love.
  • Whisk the dressing properly so the oil and vinegar actually emulsify rather than just sitting together, because that changes how the flavors coat everything.
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