I made this salad for my husband and I to eat for lunch for a few days last week. It was easy to make, and it had great flavor. It's a great summer or early fall dish. I cut back on the feta to only about 1/2 cup. It was plenty.
adapted from the Kitchn
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon minced shallot
Kosher salt
Freshly ground black pepper
1 (15-ounce) can white beans, drained and rinsed
1 pint cherry or grape tomatoes (about 2 cups), halved
1/2 cup crumbled feta cheese, or more to taste
1/2 cup coarsely chopped fresh parsley leaves
2 tablespoons chopped fresh oregano leaves or 1 teaspoon dry
1. Whisk the oil, vinegar, shallot, a big pinch of salt, and a few generous grinds of black pepper together in a large bowl. Add the beans, tomatoes, feta, parsley, and oregano and toss to combine. Taste and add more salt and pepper as needed.
1 comment:
Yummy and colorful!
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