This week’s recipe combines my very favorite components of two salads at a local Mediterranean joint to make what may be my very favorite new salad. One of the original recipes has a heavily-herbed dressing that I find overpowering; the second is made of mixed greens, which aren’t offensive but tend to bury all of the savory Mediterranean toppings. This salad has a lot going on without being fussy, confusing, or difficult to make. Creamy white beans, sweet grape-tomatoes, salty feta cheese, and earthy artichoke hearts make each bite different and still delicious. With an ingredient list like that, you barely require a dressing at all, so a little fresh lemon juice and quality olive oil add just the right touch. The result is a wonderfully bright salad that’s perfect for dinner at home or a summer barbecue.
Here’s what you’ll need:
- 2 cans cannellini (white kidney) beans, drained and rinsed
- 12 oz. jar quartered artichoke hearts (I like the marinated version, but you can use either), cut in half lengthwise (to make eighths)
- 1 c. grape tomatoes, halved
- 3/4 c. feta cheese
- 1/4 c. red onion (optional)
- 2-3 T. fresh parsley, minced
- 1/2 c. fresh lemon juice
- 1/4 c. extra-virgin olive oil
- 1 t. minced garlic
- Salt and pepper, to taste
Start with your lemon juice in a medium to large bowl. While whisking vigorously, drizzle the olive oil into the juice, making a creamy-looking emulsion. Add all of the remaining ingredients and toss well. Taste and add salt and pepper to your liking. Refrigerate for 20-30 minutes to allow the flavors to meld before serving. It’d go great with a crusty piece of this No-knead Rosemary-Parmesan Skillet Bread.