Heirloom Tomato & White Bean Salad with Feta and Olives
Ingredients
- 1½-2 lbs. Heirloom tomatoes, assorted colors and sizes
- 1 (15 oz.) can cannellini beans, drained and rinsed
- 1 small English cucumber, sliced into half-moons
- ¼ small red onion, very thinly sliced
- ½ C. Feta cheese, crumbled
- ¹⁄₃ C. Kalamata olives, pitted and halved
- ¼ C. Fresh basil leaves, torn or roughly chopped
- 2 Tbsp. Extra-virgin olive oil
- 1 Tbsp. Balsamic vinegar
- 1 tsp. Dijon mustard
- ½ tsp. Honey, optional
- ½ tsp. Dried oregano
- Kosher salt
- Freshly ground black pepper
Instructions
Cut the heirloom tomatoes into a mix of wedges and bite-sized chunks. If using smaller heirloom or cherry tomatoes, halve them. Arrange them in a large shallow serving bowl or platter and season lightly with salt and pepper. Let sit for about 5 minutes so they begin releasing their juices.
Whisk together the olive oil, balsamic vinegar, Dijon, honey (if using), oregano, a pinch of salt, and several grinds of black pepper.
Add the cannellini beans, cucumber, red onion, and olives to the tomatoes. Drizzle with the dressing and gently toss, taking care not to break up the tomatoes.
Scatter the feta and fresh basil over the top. Finish with another small drizzle of olive oil and additional black pepper. Taste and add salt or balsamic vinegar as needed.
Serve right away or let the salad sit for about 10–15 minutes at room temperature before serving so the tomato juices mingle with the dressing.
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