Creamy butter beans, crisp cucumbers, juicy tomatoes, briny olives, and tangy feta come together in this colorful Greek-inspired salad. A simple lemon and olive oil dressing brightens every bite, while fresh dill, parsley, and mint add layers of garden-fresh flavor.
Substantial enough for a light lunch yet easy enough for a quick side dish, this salad comes together in about 20 minutes. Serve it with warm pita bread, grilled chicken or fish, or as part of a mezze platter with hummus and roasted vegetables.
INGREDIENTS:
Lemon-Oregano Dressing
4 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
Butter Bean Salad
1 (14-ounce) can butter beans, drained and rinsed
3 roasted red peppers, drained and diced
3 Persian cucumbers, diced
2 medium tomatoes, diced
½ small red onion, finely diced
1 cup crumbled Greek feta cheese
¼ cup pitted Kalamata olives, chopped
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh mint
Additional fresh herbs, for garnish
METHOD:
To make the dressing, whisk together the olive oil, lemon juice, oregano, salt, and black pepper in a small bowl until well combined.
Place the butter beans, roasted red peppers, cucumbers, tomatoes, red onion, feta, olives, dill, parsley, and mint in a large serving bowl.
Pour the dressing over the salad and gently toss until the ingredients are evenly coated. Take care not to break up the soft butter beans.
Taste and adjust the seasoning with additional lemon juice, salt, or pepper as needed. Garnish with a generous scattering of fresh herbs before serving.
For the best flavor, allow the salad to rest for 10 to 15 minutes before serving so the beans and vegetables can absorb some of the dressing.
Store leftover salad in an airtight container in the refrigerator for up to three days. The vegetables will gradually soften, but the flavor will continue to develop.
For make-ahead preparation, combine the beans, peppers, onion, olives, herbs, and dressing in advance. Add the cucumbers, tomatoes, and feta shortly before serving.
CHEF’S NOTES:
- Butter beans, also known as large lima beans or gigantes, have a soft, creamy texture that makes this salad especially satisfying. Cannellini beans, navy beans, chickpeas, or another favorite canned bean may be substituted.
- Jarred roasted red peppers make this recipe especially quick and convenient. Drain them well before dicing so they do not dilute the dressing. Homemade roasted peppers may also be used.
- Kalamata olives provide the most traditional Greek flavor, although oil-cured black olives are another delicious option.
- For the creamiest texture and best flavor, choose a block of feta packed in brine and crumble it yourself rather than using pre-crumbled cheese.
- If raw red onion tastes too sharp, soak the diced onion in cold water for 10 minutes, then drain and pat dry before adding it to the salad.
