Greek white bean salad with cherry tomatoes and feta

Greek white bean salad with cherry tomatoes and feta: a fresh salad with white beans, olives, parsley, lemon and creamy feta.

At a glance

• Serves 2
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 380 kcal per serving
• Protein: 18 g
• Fat: 18 g
• Carbs: 32 g

Ingredients

• 1 tin of white beans (cannellini, about 240g drained weight)
• 150 g cherry tomatoes
• ½ red onion
• 1 tbsp lemon juice
• 60 g feta
• 50 g Kalamata olives (stoned)
• 2 tbsp olive oil
• 1 handful of parsley
• ½ tsp dried oregano
• Salt
• Pepper

Method

You’ll need: chopping board · knife · mixing bowl · sieve

1. Tip the white beans into a sieve, rinse thoroughly and drain well.
2. Halve the cherry tomatoes, finely slice the red onion and cut the Kalamata olives into rings. Finely chop the parsley.
3. Stir the olive oil with the lemon juice, dried oregano, salt and pepper in a large bowl.
4. Add the white beans, cherry tomatoes, red onion, Kalamata olives and parsley to the dressing. Mix everything gently so the beans stay whole.
5. Crumble the feta over the top and fold it in loosely. Leave to stand briefly so the flavours come together.
6. To serve, taste the salad again and round it off with a little parsley, oregano or a squeeze of lemon juice if needed.

Good to know

A salad like this is just right when it needs to be quick but should still taste like a proper meal. Fresh, hearty and pleasantly satisfying without feeling heavy.

Swaps

Feta → goat's cheese (similar protein content, often a little stronger in flavour); white beans → chickpeas (more bite, also contain fibre); red onion → spring onion (milder); Kalamata olives → avocado (provides fibre and monounsaturated fats).

Allergens

The recipe contains milk from the feta, and the raw onion can be a bit sharp for sensitive children; during pregnancy it's well suited if the feta is made from pasteurised milk.