White Bean Mediterranean Salad (Printable)

Vibrant Mediterranean salad with cannellini beans, fresh tomatoes, herbs, and a zesty olive oil dressing.

# What You'll Need:

→ Beans

01 - 2 cups cannellini beans (about 1 can, drained and rinsed)

→ Vegetables

02 - 1 cup 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 tablespoons fresh basil, chopped
08 - 1 tablespoon fresh oregano leaves or 1 teaspoon dried oregano

→ Dressing

09 - 3 tablespoons extra-virgin olive oil
10 - 1 tablespoon red wine vinegar or lemon juice
11 - 1/2 teaspoon sea salt
12 - 1/4 teaspoon freshly ground black pepper

→ Optional Additions

13 - 1/4 cup pitted Kalamata olives, sliced
14 - 1/4 cup crumbled feta cheese (omit for vegan option)

# How-To Steps:

01 - In a large salad bowl, mix together the cannellini beans, cherry tomatoes, red onion, cucumber (if using), and garlic.
02 - Incorporate the chopped parsley, basil, and oregano into the bowl with the vegetables and beans.
03 - Whisk the olive oil, red wine vinegar (or lemon juice), sea salt, and black pepper together in a small bowl until emulsified.
04 - Pour the dressing over the salad mixture and toss gently to evenly coat all ingredients.
05 - Fold in Kalamata olives and crumbled feta cheese if desired.
06 - Taste and adjust seasoning if necessary. Serve immediately or refrigerate for up to 30 minutes for flavors to meld.

# Expert Tips:

01 -
  • It comes together in 15 minutes, but tastes like you fussed all afternoon.
  • The longer it sits, the better it gets, so you can make it ahead and actually enjoy your guests.
  • One bowl feeds four people and somehow feels both light and filling at the same time.
02 -
  • Always rinse canned beans thoroughly—the sodium content is real, and rinsing makes them taste fresher and blend better with everything else.
  • Don't add the herbs until the last moment before serving if you're not eating immediately; they'll darken and lose their brightness if they sit in the dressing too long.
03 -
  • Toast your herbs briefly by rubbing them between your palms before chopping—it wakes up their oils and makes them taste fresher and more vibrant.
  • If your onion tastes too sharp, soak the diced pieces in cold water for five minutes, then drain—it mellows the bite while keeping the flavor intact.
Go Back