Giant Bean Salad Roasted Red Peppers Olives Feta Herbs And Extra Virgin Greek Olive Oil Recipe

Ever had a salad that transports you straight to a sun-kissed Greek island with every bite? This vibrant mix of giant beans, roasted peppers, briny olives, and creamy feta will do just that, and it’s basically my kitchen’s version of a passport stamp!

I love how the combination of robust giant beans, roasted red peppers, and briny Kalamata olives makes this salad not just delicious but also nutritious. With the creamy tang of feta cheese and a drizzle of extra virgin Greek olive oil, it’s a zesty and flavorful way to enjoy glorious Mediterranean ingredients.

Giant Bean Salad Roasted Red Peppers Olives Feta Herbs And Extra Virgin Greek Olive Oil Recipe Ingredients

• Giant Beans: Rich in protein and fiber, providing a satisfying base.
• Roasted Red Peppers: Sweet and smoky flavor, adds vibrant color.
• Kalamata Olives: Provide healthy fats and a briny, savory taste.
• Feta Cheese: Creamy and salty, adds richness and tang.
• Fresh Parsley: Brightens the dish with freshness and nutrients.
• Extra Virgin Greek Olive Oil: Adds smoothness, heart-healthy fats.

Giant Bean Salad Roasted Red Peppers Olives Feta Herbs And Extra Virgin Greek Olive Oil Recipe Ingredient Quantities

• 2 cups cooked giant beans (such as Greek Gigantes or butter beans)
• 1 cup roasted red peppers, sliced
• 1/2 cup Kalamata olives, pitted and halved
• 1 cup crumbled feta cheese
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1 tablespoon fresh oregano, chopped
• 2 tablespoons extra virgin Greek olive oil
• 1 tablespoon red wine vinegar
• Salt and freshly ground black pepper, to taste

How to Make this Giant Bean Salad Roasted Red Peppers Olives Feta Herbs And Extra Virgin Greek Olive Oil Recipe

1. In a big salad bowl, mix together the giant beans, roasted red peppers, Kalamata olives, and red onion.

2. Crumble the feta cheese and add it to the mixture in the salad bowl.

3. Place the chopped fresh parsley and oregano over the salad ingredients.

4. Drizzle the extra virgin olive oil from Greece and red wine vinegar on top of the salad.

5. Coat the salad ingredients with the dressing; toss gently and thoroughly.

6. Add salt and freshly ground black pepper to taste.

7. Let the flavors meld together for 10-15 minutes in the salad. Allow it to sit.

8. If needed, season to taste. Add more salt or pepper if you desire.

9. Place the salad onto a serving dish or platter, where it can be seen and appreciated.

10. Present the salad at room temperature or chilled, as a light lunch or side dish. Enjoy!

Giant Bean Salad Roasted Red Peppers Olives Feta Herbs And Extra Virgin Greek Olive Oil Recipe Equipment Needed

1. Large salad bowl
2. Mixing spoon or salad tongs
3. Cutting board
4. Chef’s knife
5. Measuring cups
6. Measuring spoons
7. Serving dish or platter

FAQ

• Can I use canned beans for this salad?Certainly! If time is of the essence and you’re looking to cut down on what might seem an endless stream of pre-dinner tasks, beans can quite naturally be part of that equation. Never with the idea that you have to use them (or that you can’t eat them at other times), just if you find yourself in that instance and staring at your watch, by all means, grab a can, drain it, rinse it thoroughly, and add it to whatever you’re cooking.
• Is there a substitute for feta cheese?If you want a dairy-free option, you can use goat cheese or a vegan feta alternative in place of feta.
• What can I use if I don’t have oregano?If you lack fresh oregano, 1 teaspoon of dried oregano can be used in its stead, or you can substitute with thyme or basil for a distinct flavor.
• Can the salad be made in advance?Certainly, you can prepare it a day early. Just ensure it’s kept in the refrigerator, and give the salad a good toss right before you serve it.
• How long will the salad last in the fridge?An airtight container allows this salad to keep well in the fridge for as long as 3 days.
• Can I add more vegetables to the salad?Of course! You can add extra flavor and texture to your dish with cucumbers, cherry tomatoes, and even artichoke hearts.

Giant Bean Salad Roasted Red Peppers Olives Feta Herbs And Extra Virgin Greek Olive Oil Recipe Substitutions and Variations

Large beans: Replace with cannellini beans or chickpeas for varied texture and taste.
Red peppers that are roasted: Either red or yellow fresh bell peppers, roast them yourself for a fresher taste.
Kalamata olives:

Substitute with black olives or green olives for a milder flavor.
Feta cheese: For a similar creamy texture, you might try goat cheese or ricotta salata.
Red wine vinegar: Substitute balsamic vinegar or apple cider vinegar for a different acidity profile.

Pro Tips

1. Maximize Flavor Absorption Allow the cooked giant beans to marinate in a bit of the red wine vinegar and olive oil mixture for about 10 minutes before mixing with the other ingredients. This will help the beans absorb more flavor and improve the overall taste of the salad.

2. Olive Quality Use high-quality Kalamata olives for the best flavor. If possible, buy whole olives with pits and pit them yourself just before adding them to the salad. This keeps them fresher and more flavorful.

3. Feta Enhancement For an extra burst of flavor, use a good quality, creamy feta cheese. You can gently warm the feta in the oven at a low temperature to soften it slightly, which will make it blend better with the salad ingredients.

4. Freshness Factor Ensure that the herbs, particularly parsley and oregano, are fresh for a more vibrant taste. Fresh herbs can make a significant difference in the overall flavor profile of the dish.

5. Rest for Robustness After tossing the salad, let it rest at room temperature for a while before serving. This allows the flavors to meld and develop, providing a more robust and cohesive taste when you serve it.