Tomato and Feta White Bean Salad

Ingredients

2 tablespoons olive oil

1 tablespoon red wine vinegar

1 teaspoon minced shallot

Kosher salt

Freshly ground black pepper

1 (15-ounce) can white beans, drained and rinsed

1 pint cherry or grape tomatoes (about 2 cups), halved

4 ounces feta cheese, crumbled (about 1 cup)

1/2 cup coarsely chopped fresh parsley leaves

2 tablespoons chopped fresh oregano leaves

Directions

Whisk the oil, vinegar, shallot, a big pinch of salt, and a few generous grinds of black pepper together in a large bowl. Add the beans, tomatoes, feta, parsley, and oregano and toss to combine. Taste and add more salt and pepper as needed.

Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

https://www.thekitchn.com/recipe-tomato-and-feta-white-bean-salad-247303?utm_source=pocket_collection_story#post-recipe-8938