Mediterranean White Bean Arugula Tomato (Printable)
Creamy white beans, peppery arugula, and juicy tomatoes with zesty Mediterranean dressing.
# List of ingredients:
→ Salad Components
01 - 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
02 - 4 cups fresh arugula
03 - 1 cup cherry or grape tomatoes, halved
04 - 1/4 small red onion, thinly sliced
05 - 1/4 cup Kalamata olives, pitted and halved
06 - 1/4 cup crumbled feta cheese (optional)
07 - 2 tablespoons fresh parsley, chopped
→ Mediterranean Dressing
08 - 3 tablespoons extra virgin olive oil
09 - 1.5 tablespoons fresh lemon juice
10 - 1 clove garlic, minced
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon Dijon mustard
13 - 1/4 teaspoon sea salt
14 - 1/4 teaspoon freshly ground black pepper
# Steps:
01 - In a large salad bowl, combine the white beans, arugula, tomatoes, red onion, olives, feta cheese (if using), and parsley.
02 - In a small bowl or jar, whisk together the olive oil, lemon juice, garlic, oregano, Dijon mustard, salt, and pepper until emulsified.
03 - Pour the dressing over the salad and toss gently to coat all ingredients evenly.
04 - Taste and adjust seasoning if needed. Serve immediately, or chill for 10 minutes to let flavors meld.
# Expert Advice:
01 -
- The creamy beans paired with peppery arugula create that perfect satisfying crunch without any cooking required
- You can throw everything together in one bowl and the flavors actually get better after sitting for a bit
02 -
- The salad keeps well for a day in the fridge but add the arugula right before serving leftovers or it will get wilted and sad
- Room temperature beans absorb dressing much better than cold ones straight from the fridge so let them sit out while you prep everything else
03 -
- Massaging the arugula with a little olive oil before tossing reduces its bitterness and makes it more tender
- Letting the dressed salad sit for fifteen minutes before serving transforms it completely as the beans soak up all that zesty dressing