Feta Tomato Salad
This comes together in under 15 minutes! If you don’t want to get a blender out for the dressing, then finely chop the sun-dried tomatoes and mix it together with the rest of the ingredients.
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What ingredients do you need for this dish (includes possible substitutions)?
Cannellini beans: could be substituted with butter beans!
Feta: could be subtitled with mozzarella if preferred.
Cherry tomatoes: adds freshness and sweetness to the salad!
Sun-dried tomatoes: adds an additional depth of flavour.
Rocket: adds a bit of green but could be substituted with a few tbsp of chopped parsley or basil.
FAQ
What’s the best way to store this dish?
This is best eaten straight away!
If you’re looking for another salad, be sure to try out these recipes:
Feta Tomato Salad
Ingredients
for the salad
- 1 400g can cannellini beans, drained and rinsed
- 100g feta, crumbled
- 100g cherry tomatoes, sliced in half
- 25g sun-dried tomatoes, finely chopped
- About 20g rocket
for the dressing
- 100g greek yoghurt
- 45g sun-dried tomatoes
- 2 tbsp apple cider vinegar
- 5 tbsp water
- 1 small garlic clove, peeled (optional)
- 1/2 tbsp extra virgin olive oil
- Pinch of salt
Method
- Blend all the dressing ingredients together until smooth. Alternatively you could finely chop the sun-dried tomatoes and mix the dressing ingredients together in a small bowl.
- Place the rocket into a large bowl, top with the cherry tomatoes, 80g of the feta, sun-dried tomatoes and beans.
- Pour over about half of the dressing (you can keep the rest for another dish!) then mix it all together well. Top with the other 20g of feta. And that’s it!
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