White Bean Mediterranean Salad (Printable)

A fresh mix of cannellini beans, cherry tomatoes, herbs, and olive oil for a light, flavorful dish.

# What You Need:

→ Beans

01 - 2 cups cannellini beans, 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)

# How-To Steps:

01 - In a large salad bowl, add the cannellini beans, cherry tomatoes, red onion, cucumber if using, and minced garlic.
02 - Incorporate chopped parsley, basil, and oregano into the bowl.
03 - Whisk together extra-virgin olive oil, red wine vinegar or lemon juice, sea salt, and black pepper in a separate small bowl until emulsified.
04 - Pour the dressing over the bean and vegetable mixture, then toss gently to blend all ingredients evenly.
05 - Fold in Kalamata olives and crumbled feta if using.
06 - Taste the salad and adjust seasoning if needed. Serve immediately or refrigerate for 30 minutes to enhance flavors.

# Expert Suggestions:

01 -
  • It's ready in 15 minutes but tastes like you spent all afternoon thinking about it.
  • The longer it sits, the better it gets—perfect for meal prep or last-minute entertaining.
  • One recipe feeds a crowd or becomes your lunch all week without any guilt.
02 -
  • Never—and I mean never—add the fresh basil until the last possible moment, or the heat and acidity will turn it dark and bitter.
  • The salad actually improves over a few hours as the beans absorb the dressing, so make it ahead if you're serving a crowd and want less last-minute work.
03 -
  • Whisk your dressing properly so the oil and vinegar actually emulsify—it creates a more cohesive flavor rather than two separate ingredients.
  • If you're making this ahead, hold off on adding the basil and olives until serving, so their flavors stay bright and don't get lost in the mix.
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