Pin The first time I made this white bean salad was during a heatwave when my tiny apartment kitchen felt like an oven. I had just come back from the farmers market with a bag of mixed herbs and tomatoes, craving something fresh but substantial. That afternoon, sitting on my fire escape with a bowl of these creamy beans and bright herbs, I realized some of the best summer cooking needs no heat at all.
I brought this to a friends potluck last summer, and people kept asking for the recipe. The best part was watching my cousin who claims to hate beans take a skeptical bite, then go back for thirds. Sometimes the simplest dishes are the ones that surprise people the most.
Ingredients
- 2 cups cannellini beans, drained and rinsed: These creamy mild beans are the perfect canvas for bright Mediterranean flavors, and they hold their shape beautifully when tossed with dressing
- 1 cup cherry tomatoes, halved: Little bursts of sweetness and acidity balance the earthy beans, and they release just enough juice to enhance the dressing
- 1 small red onion, finely diced: The sharp bite mellows as it sits with the dressing, adding essential depth and crunch
- 1 clove garlic, minced: One clove is enough to give background warmth without overpowering the fresh herbs
- 1 small cucumber, diced: Adds refreshing crunch and extra moisture, though the salad works without it
- 1/4 cup fresh parsley, chopped: Bright and grassy, parsley forms the backbone of the herb flavor
- 2 tbsp fresh basil, chopped: Sweet and aromatic, it lifts the whole salad with its distinctive perfume
- 1 tbsp fresh oregano leaves: Earthy and slightly peppery, this is what makes it taste distinctly Mediterranean
- 3 tbsp extra-virgin olive oil: Use your best olive oil here since the flavor really shines through
- 1 tbsp red wine vinegar: Adds the right amount of sharpness and brightness to cut through the creamy beans
- 1/2 tsp sea salt: Enhances all the flavors and helps draw out moisture from the vegetables
- 1/4 tsp freshly ground black pepper: Adds gentle warmth and complexity
Instructions
- Combine the beans and vegetables:
- In a large salad bowl, add the drained cannellini beans, halved cherry tomatoes, diced red onion, cucumber if using, and minced garlic.
- Add the fresh herbs:
- Sprinkle in the chopped parsley, basil, and oregano, tossing them through the mixture so theyre evenly distributed.
- Whisk together the dressing:
- In a small bowl, combine the olive oil, red wine vinegar, salt, and pepper, whisking vigorously until the mixture thickens slightly and becomes opaque.
- Dress the salad:
- Pour the dressing over the bean mixture and use a large spoon to fold everything together gently, taking care not to mash the beans.
- Add the finishing touches:
- Fold in any olives or crumbled feta youre using, then taste and adjust the seasoning if needed.
Pin My mother started making a version of this after a trip to Greece, where she ate something similar at a tiny seaside taverna. She came home obsessed with replicating that perfect balance of creamy and bright, and this recipe is what emerged from weeks of experimentation.
Making It Your Own
Once you have the basic ratio down, this salad becomes a canvas for whatever looks good at the market. I've added diced bell peppers for crunch, capers for brine, and even roasted red peppers when I wanted something sweeter. The beans and dressing stay constant, but everything else can play.
Serving Suggestions
This salad shines alongside simply grilled fish or roasted chicken, but it is substantial enough to stand alone as a light lunch. I've also served it spooned over thick slices of crusty bread and tucked it into wraps with hummus and greens.
Storage And Meal Prep
The salad keeps beautifully in the refrigerator for three to four days, actually improving as the flavors meld. If you're meal prepping, hold off on adding fresh basil until right before serving, as it can discolor slightly over time. The beans stay firm and satisfying even after days in the dressing.
- Use a glass container to store the salad, as the acidic dressing can react with metal
- Give it a quick stir before serving, as the dressing settles to the bottom
- Bring it to room temperature for 15 minutes before serving for the best flavor
Pin This salad has become my go-to for all those occasions when I need to feed people but cannot bear to turn on the stove. It never fails to make people happy, and the colors alone are enough to make everyone feel like summer has arrived.
Recipe Questions
- → Can I substitute cannellini beans with another type?
Yes, great northern or navy beans make excellent alternatives, offering a similar creamy texture and mild flavor.
- → How can I make the dressing more tangy?
Swapping red wine vinegar for fresh lemon juice boosts the zesty brightness of the dressing.
- → Is it better to serve the salad immediately or chilled?
Serving chilled lets the flavors meld beautifully, but it’s also refreshing served right after tossing.
- → What herbs enhance the salad’s flavor profile?
Fresh parsley, basil, and oregano combine to create a fragrant and balanced herbaceous note.
- → Can I omit feta cheese for a vegan version?
Absolutely, simply skip the feta to keep the dish fully plant-based without sacrificing flavor.