Here’s a easy yet satisfying salad to make for dinner tonight. If you’ve got a pair cans of white beans on your pantry, you’re already midway there.
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon minced shallot
Freshly flooring black pepper
1 (15-ounce) can white beans, tired and rinsed
1 pint cherry or grape tomatoes (about 2 cups), halved
4 ounces feta cheese, crumbled (about 1 cup)
1/2 cup coarsely chopped recent parsley leaves
2 tablespoons chopped recent oregano leaves
Whisk the oil, vinegar, shallot, an enormous pinch of salt, and only a pair of beneficiant grinds of black pepper collectively in a huge bowl. Add the beans, tomatoes, feta, parsley, and oregano and toss to combine. Taste and upload extra salt and pepper as needed.
Storage: Leftovers may be kept in an hermetic container within the refrigerator for as much as 3 days.
Drain the beans and toss in as many juicy, in-season cherry tomatoes as you'll be able to maybe fit within the bowl; upload only a pair of huge handfuls of tangy, salty feta and lots of chopped recent parsley and oregano; after which costume the complete mess in a sharp, fragrant shallot vinaigrette. The outcome is a flavor-packed salad that feels hearty yet nonetheless pale and recent sufficient to suit the season.
A Fast Salad for Slow Summer Days This recipe comes collectively in simply only a pair of minutes, which ensures that it wins on busy weeknights. It’s really essential course-worthy if you’re yearning a filling meatless (and gluten-free) dinner or lunch, however it also works nicely as a side.
Pair it with grilled meat or fish or tote it to your subsequent potluck to enroll within the unfold of aspects for the crowd’s burgers and hot dogs. Regardless of the way you opt for to take pleasure in it, it’s certain to turn out to be a summer season standby.