Skip to main content
LoginSign Up
Romaine and White Bean Salad with Feta

Romaine and White Bean Salad with Feta

By Hisham Ali HassanJune 21, 2024

  • Makes
    4 to 6 servings
  • Cook Time
    35 minutes
  • Rating

Maroulosalata is a simple Greek salad that typically includes chopped romaine, salty feta and a lemony dressing. To turn the light, bright staple into a hearty dinner, we add tangy-sweet tomatoes, meaty olives and cannellini beans. Warming the beans before adding dill, lemon juice and olive oil is an easy way to boost their flavor. The heat makes the beans expand; as their surfaces cool and contract, they absorb the seasonings. We also add the red onion at this stage, which both flavors the beans and helps tame the allium’s raw bite. Though substantial enough on its own, this salad also pairs wonderfully with any grilled or roasted protein.

Tip

Don’t skip heating the beans. It’s important that they swell, then cool and contract to absorb the seasonings. Also, don’t buy pre-crumbled feta; it tends to be dry and flavorless. It’s better to buy a block, then crumble it yourself just before using.

Ingredients
  • 2

    15½-ounce cans cannellini beans, rinsed and drained

  • Kosher salt and ground black pepper

  • ¼

    cup extra-virgin olive oil, plus more to serve

  • ¼

    cup lemon juice

  • ½

    small red onion, halved and thinly sliced

  • ¼

    cup lightly packed fresh dill, chopped

  • 2

    romaine hearts, cut crosswise into 1-inch pieces

  • 1

    cup cherry or grape tomatoes, halved

  • 1

    cup crumbled feta cheese

  • ½

    cup pitted kalamata olives, chopped

  • ½

    cup lightly packed fresh mint, torn

Step 1

In a large microwave-safe bowl, toss the beans with ½ teaspoon salt. Cover and microwave on high until hot, about 2 minutes, stirring once halfway through. To the hot beans, add the oil, lemon juice, onion, dill and ½ teaspoon each salt and pepper; toss to combine. Let stand until cooled to room temperature, about 20 minutes, stirring occasionally.

Step 2

To the cooled beans, add the romaine, tomatoes, half of the feta, half of the olives and the mint. Toss well, then taste and season with salt and pepper. Sprinkle with the remaining feta and olives, then drizzle with additional oil.