Greek salad

Ingredients

USA

METRIC

Dressing

4 tablespoons extra virgin olive oil

3 tablespoons lemon juice or more to taste

1 teaspoon lemon zest

1 tablespoon mustard Dijon or yellow

1 teaspoon honey or maple syrup

1 1/2 teaspoon oregano dried

1/2 teaspoon salt start light and adjust after mixing feta is salty

1/8 teaspoon black pepper

Salad

1 can butter beans 15 oz / 400 g can - drained and rinsed or 1 1/2 cup / 230 g cooked beans; or cannellini beans

1 cucumber small

2 cups cherry tomatoes halved

1/2 green bell pepper finely diced

1/2 red onion thinly sliced

1/2 cup olives pitted halved if large

3/4 cup feta cheese crumbled; best in brine

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Directions

Make the dressing: Add 4 tablespoons extra virgin olive oil, 3 tablespoons lemon juice, 1 teaspoon lemon zest, 1 tablespoon mustard, 1 teaspoon honey, 1½ teaspoon dried oregano, ½ teaspoon salt, and ⅛ teaspoon black pepper to a small bowl.
Whisk until smooth.
Marinate the beans: Add the 1 can butter beans (drained and rinsed) to the bowl. Toss gently so they are fully coated. Let them sit while you prep the vegetables.
Prep the vegetables: Dice 1 small cucumber and ½ green bell pepper. Cut 2 cups cherry tomatoes in half. Thinly slice ½ red onion.
Add all the vegetables, ½ cup olives, ¾ cup feta cheese, and the marinated beans to a large mixing bowl.
Toss and serve: Toss gently until everything is evenly mixed. The feta will crumble a little, and that’s a good thing—it spreads flavor through every bite. Transfer to a serving bowl or platter and serve right away.