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Greek Style White Bean Salad

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d_kakavouli

d_kakavouli

Active member
I like to make dishes like this during this time of year. It's great for lent, but even if I'm not fasting, it's also really healthy. Here's the recipe I use.

Ingredients:​

  • 2 cups cooked white beans (cannellini, navy, or Great Northern)
  • 1 small red onion, finely diced
  • 1 cup cherry tomatoes, halved
  • 1 small cucumber, diced
  • ½ cup Kalamata olives, sliced
  • ¼ cup crumbled feta cheese (optional)
  • ¼ cup fresh parsley, chopped
  • 1 tbsp fresh dill or oregano, chopped

Dressing:​

  • ¼ cup extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp red wine vinegar
  • 1 clove garlic, minced
  • ½ tsp dried oregano
  • Salt & pepper to taste

Instructions:​

  1. Prepare the dressing: In a small bowl, whisk together olive oil, lemon juice, vinegar, garlic, oregano, salt, and pepper.
  2. Assemble the salad: In a large bowl, combine beans, red onion, tomatoes, cucumber, olives, feta, parsley, and dill.
  3. Dress and toss: Pour the dressing over the salad and toss gently to coat.
  4. Let it rest: Allow the flavors to meld for at least 15 minutes before serving to let the flavors meld together.
 
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That looks like a fantastic dish—perfect for Lent or just a light, healthy meal! I love how simple yet flavorful it is. The combination of white beans, fresh herbs, and Kalamata olives gives it that classic Greek touch.

A couple of variations I like to try:
  • Adding capers for a little extra briny kick.
  • Swapping feta for crumbled almond cheese if keeping it dairy-free during fasting.
  • Mixing in chopped arugula or baby spinach for added greens and texture.
Letting it sit for at least 15 minutes is a great tip—it really brings out the flavors! Sometimes, I make it ahead and refrigerate it for a few hours for an even more developed taste.

Thanks for sharing this recipe! I’ll be making a batch soon—perfect for meal prep, too! Have you ever tried adding roasted red peppers or sun-dried tomatoes for a twist?
 
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