Greek White Bean and Roasted Pepper Salad

Instructions

1. 1

   Wash and slice 1 red onion finely into thin half-moons. Drain and rinse 400 g of canned white beans in a colander under cool running water; pat dry thoroughly with paper towels. Dice 150 g of roasted red peppers into 1 cm cubes. Roughly chop 80 g of pitted Kalamata olives and crumble 150 g of feta cheese into bite-sized pieces.

2. 2

   In a small bowl, whisk 45 ml extra virgin olive oil, 30 ml lemon juice, 5 g dried oregano, a pinch of salt, and a pinch of black pepper with a whisk until thick and emulsified. Add the sliced red onion directly into the dressing and let it rest for 5 minutes at room temperature to soften its raw pungency.

3. 3

   Transfer the dried white beans, diced roasted red peppers, and chopped Kalamata olives into a large mixing bowl. Pour half of the olive oil and lemon dressing along with all the marinated red onion slices over the bean mixture.

4. 4

   Using a silicone spatula or wooden spoon, fold the beans gently from the bottom of the bowl upwards so they absorb the dressing without breaking or becoming mushy. Taste a bean and add a pinch of salt if needed, taking care as feta and olives are naturally salty.

5. 5

   Add the crumbled feta cheese into the salad bowl and drizzle the remaining vinaigrette over the top. Stir once or twice very softly so the feta holds its chunky texture rather than dissolving. Cover the bowl and let it rest at room temperature for 10 minutes so all ingredients soak up the lemon and herb notes.

6. 6

   Garnish the bean salad with a fresh pinch of dried oregano and a tiny extra drizzle of olive oil. Serve at room temperature in shallow salad bowls alongside slices of warm crusty bread to dip into the seasoned olive oil dressing.