Ingredients
Dressing
- ⅓ cup olive oil
- 3 tablespoons freshly squeezed lemon juice (about 1 large lemon)
- 3 tablespoons red wine vinegar
- 2 teaspoons dijon mustard
- 2 cloves garlic, minced (or ½ teaspoon garlic powder)
- ½ teaspoon oregano
- ½ teaspoon sea salt (plus more to taste)
- Freshly ground black pepper (to taste)
Salad
- 19oz can cannellini beans, drained and rinsed (white kidney beans)
- 19oz can kidney beans, drained and rinsed
- 15oz can chickpeas, drained and rinsed
- Half an English cucumber, quartered and sliced
- 1 pint cherry tomatoes, sliced
- 1 bell pepper, diced (red, orange or yellow)
- ½ cup kalamata olives, sliced
- ½ cup chopped fresh parsley
- ½ cup small-dice red onion
- 2 tablespoons roughly chopped fresh basil (about 20 medium leaves)
- ¾ cup crumbled feta cheese (113 g)
Instructions
- Prepare the Dressing: In a medium bowl, whisk together olive oil, freshly squeezed lemon juice, red wine vinegar, dijon mustard, minced garlic (or garlic powder), oregano, sea salt, and freshly ground black pepper until the dressing is smooth and emulsified.
- Combine Salad Ingredients: In a large bowl, gently mix together the drained and rinsed cannellini beans, kidney beans, chickpeas, quartered and sliced cucumber, sliced cherry tomatoes, diced bell pepper, sliced kalamata olives, chopped fresh parsley, small-diced red onion, and roughly chopped fresh basil. Toss to evenly distribute all ingredients.
- Add Dressing and Toss: Pour the prepared dressing over the mixed salad ingredients and toss gently until everything is evenly coated with the dressing.
- Incorporate Feta Cheese: Fold in the crumbled feta cheese delicately to combine without breaking up the cheese too much.
- Chill for Flavors to Develop: Cover the salad and refrigerate for at least 2 hours to allow the flavors to meld together beautifully.
- Serve and Store: Serve chilled. Store any leftovers in a sealed container in the refrigerator and consume within 4 days for best freshness and flavor.
Notes
- For best flavor, allow the salad to rest refrigerated for at least 2 hours before serving.
- You can customize the bell pepper color based on preference or availability.
- If you prefer a milder garlic flavor, substitute minced garlic with garlic powder as indicated.
- This salad stores well for up to 4 days but is freshest within the first 2 days.
- Adjust salt and pepper to taste, especially depending on the saltiness of the feta cheese used.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
