Greek salad, but bulkier. This herby twist on Greek salad has all the best bits - feta, olives and ripe tomatoes and of course...beans!
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Serves
6
Tomato
Cucumber
Green Bell Pepper
Shallot
Kidney Bean
Chickpea
Butter Bean
Feta
Kalamata Olives
Red Wine Vinegar
Dried Oregano
Olive Oil
Salt
Black Pepper
Serves
6
Tomato
Cucumber
Green Bell Pepper
Shallot
Kidney Bean
Chickpea
Butter Bean
Feta
Kalamata Olives
Red Wine Vinegar
Dried Oregano
Olive Oil
Salt
Black Pepper
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Step 1.
Drain and rinse the kidney beans, chickpeas and butter beans. Dice the tomatoes into irregular chunks. Slice the cucumber in half lengthways, scoop out the seeds and chop. Remove the seeds from the pepper and chop into bite-sized chunks. Peel and finely slice the shallot. Pit the olives, if needed.
Step 2.
In a large mixing bowl, whisk together the olive oil, red wine vinegar and dried oregano. Add the sliced shallot and let it sit for a few minutes.
Step 3.
Tip in the chopped pepper, tomato, cucumber, beans and olives. Dice the feta and chuck it on top. Season with salt and pepper, then give everything a good mix before serving.
If making ahead, box up and chill until needed. The salad will last for up to 3 days in the fridge.
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