Ingredients
Scale
- 2 cups of white beans, drained and rinsed (cannellini or great northern beans work well)
- 2 large cucumbers, sliced thinly
- 1/4 cup fresh dill, chopped
- 1/4 cup red onion, finely sliced
- 1/4 cup feta cheese, crumbled (optional)
- 1 small lemon, juiced
- 3 tablespoons olive oil
- Salt and pepper to taste
If you’re looking to tweak the salad a bit, consider using chickpeas instead of white beans for a different texture or adding some cherry tomatoes for a splash of color. The feta is optional, but it brings a lovely creaminess that’s hard to resist.
Instructions
- Start by preparing your cucumbers. If you’re using large cucumbers, peel them to reduce bitterness, then slice them thinly. If they’re small and tender, you can leave the skin on for extra crunch.
- In a large bowl, combine the sliced cucumbers, drained white beans, chopped dill, and red onion. Toss gently to mix the ingredients.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Adjust the seasoning to your preference. You want the dressing to have a nice balance of tart and savory.
- Pour the dressing over the salad mixture and toss everything together until well coated. If you’re adding feta, sprinkle it over the top just before serving.
- Let the salad sit for at least 15 minutes before serving. This allows the flavors to meld beautifully.
From my experience, the key to a great salad is letting it rest before serving, allowing the flavors to develop. It’s a small step that makes a world of difference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
