# What You’ll Need:
→ Beans & Cheese
01 - 2 cans (14 oz each) white beans, drained and rinsed
02 - 5.3 oz crumbled feta cheese
→ Vegetables
03 - 1 medium cucumber, diced
04 - 7 oz cherry tomatoes, halved
05 - 1 small red onion, finely diced
06 - 1 red bell pepper, diced
07 - 1.8 oz Kalamata olives, pitted and sliced
08 - 2 tbsp chopped fresh parsley
→ Dressing
09 - 3 tbsp extra-virgin olive oil
10 - 2 tbsp freshly squeezed lemon juice
11 - 1 garlic clove, minced
12 - 1 tsp dried oregano
13 - Salt and black pepper, to taste
# Directions:
01 - In a large salad bowl, mix white beans, diced cucumber, halved cherry tomatoes, finely diced red onion, diced red bell pepper, sliced Kalamata olives, and chopped parsley.
02 - In a small bowl, whisk together extra-virgin olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper until fully emulsified.
03 - Pour the dressing over the salad and gently toss to combine all ingredients evenly.
04 - Incorporate the crumbled feta into the salad and toss lightly, or sprinkle on top for garnish.
05 - Serve immediately or refrigerate for up to 2 hours to allow flavors to meld.
