I first had a version of this salad from a Mediterranean restaurant near campus in college. I soon realized I could throw it together quickly, and for less money! This is easy to make ahead if entertaining or to have on hand for a quick lunch all week. If making ahead of time I recommend waiting to add the tomatoes and tossing with olive oil and vinegar just before serving. This can easily be made vegan by omitting the feta (or substituting with a vegan cheese). It is such a versatile salad, feel free to substitute any beans you like. I have also added noodles to this to make it more of a pasta salad.

Share: