Greek-Inspired Salad with Cannellini Beans, Red Onions, and Feta

Greek-Inspired Salad with Cannellini Beans, Red Onions, and Feta

I don’t know why I have waited so long to blog about this salad. My husband and I have enjoyed this salad for years. We serve it to company. You can serve it family-style, split between six bowls, or split between two bowls. Add some chicken or Greek meatballs (either beef meatballs or turkey meatballs) and you have a great entree salad. We’ve done all of the above. Now here is the story of how I invented the salad. When I first met my husband his idea of a salad was lettuce—just lettuce. I’m not kidding. That’s why for the first several years of our marriage I only made Caesar Salad. When I got tired of Caesar salads, even though I love them. I started thinking about the vegetables we both liked. The range is much larger on my end, of course. I love Greek salads, even the typical American version. However, my husband doesn’t like cucumbers, olives, marinated yellow peppers, or beets. He does like red onions and feta though. We both like cannellini beans. And, there you have it. It all came together once I started thinking about what we both liked. Plus, the longer we are married the more my husband’s palate grows and for that, I’m truly grateful.

 

Greek-Inspired Salad with Cannellini Beans, Red Onions, and Feta
4 to 6 cups of Iceberg Lettuce, Butter Lettuce, Romaine Lettuce, or a combination
4 ounces of Feta Cheese
4 ounces of cannellini beans, drained
1/3 cup of diced red onions
4 to 5 tablespoons of Lemon Vinaigrette

For the Lemon Vinaigrette 
Enough lemons to yield 1/2 cup of lemon juice (2 large juicy ones did the trick for me)
2 medium shallots, minced
1 handful of fresh flat-leaf parsley, chopped
1/ 1/2 cups of quality extra virgin olive oil
3 tablespoons of low acid rice vinegar
salt
pepper

1. Make the vinaigrette and set it aside. Gather the rest of the salad ingredients.

2. Chop the lettuce and red onion.

3. Add lettuce and red onion to a large bowl and toss with the desired amount of vinaigrette. At this point decide I decide how I want to serve the salad (individual bowls or family-style). Divide the dressed salad between the serving bowls and then top each serving with a portion of the feta and beans.

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Greek-Inspired Salad with Cannellini Beans, Red Onion, and Feta

February 1, 2014
: 2-6
: 20 min
:
: 20 min
: Easy

By:

Ingredients
  • 4 to 6 cups of Iceberg Lettuce, Butter Lettuce, Romaine Lettuce, or a combination
  • 4 ounces of Feta Cheese
  • 4 ounces of cannellini beans, drained
  • 1/3 cup of diced red onions
  • 4 to 5 tablespoons of Lemon Vinaigrette
  • For the Lemon Vinaigrette
  • Enough lemons to yield 1/2 cup of lemon juice (2 large juicy ones did the trick for me)
  • 2 medium shallots, minced
  • 1 handful of fresh flat-leaf parsley, chopped
  • 1/ 1/2 cups of quality extra virgin olive oil
  • 3 tablespoons of low acid rice vinegar
  • salt
  • pepper
Directions
  • Step 1 1. Make the vinaigrette and set it aside. Gather the rest of the salad ingredients.
  • Step 2 2. Chop the lettuce and red onion.
  • Step 3 3. Add lettuce and red onion to a large bowl and toss with the desired amount of vinaigrette. At this point decide I decide how I want to serve the salad (individual bowls or family-style). Divide the dressed salad between the serving bowls and then top each serving with a portion of the feta and beans.

2 thoughts on “Greek-Inspired Salad with Cannellini Beans, Red Onions, and Feta”

  • I really love salads that are a bit chunky, and this one is wonderful. So many different and complementary tastes and textures. What a great tasty treat. And healthy to boot. Excellent recipe.

    • Thank you! For the longest time it was so hard to find a salad that Chuck liked besides Caesar salad. That’s not the case anymore. He likes more variety now. I really goes well with those Greek meatballs. Thanks for taking the time to comment.

      Love,
      Michele

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