Greek Salad

Ever wondered what to do with that can of white cannellini beans in the back of your cabinet? You may not know it, but dandelion greens and white beans are a classic pairing and suit each other perfectly!

Salad Ingredients

  • 1 pint cherry tomatoes, cut in half

  • 1 cucumber, peel-on, sliced

  • 1-2 bell peppers, chopped

  • 1/4 cup red onion, thinly sliced

  • 1/2 cup feta cheese, cubed

  • 1/2 cup olives (calamata, pitted)

Dressing Ingredients

  • 1/2 cup extra virgin olive oil

  • 1/4 cup vinegar (red wine)

  • 1/2 tsp Dijon mustard

  • Oregano — 2 tsp fresh and diced OR 1 tsp dried

  • 2 cloves of garlic, minced

  • Salt, to taste

Directions

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  1. Combine all salad ingredients except feta and olives in a large bowl

  2. Whisk together dressing ingredients until emulsified (15-30 seconds)

  3. Pour dressing over salad and toss to combine

  4. Top with feta and serve (tip: letting the salad sit for 15-20 minutes will let the ingredients marinade and improve the overall flavor!)