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 Mediterranean White Bean Salad that’s perfect for any occasion.
Here’s what you’ll need:
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. This Mediterranean White Bean Salad would be great with a crusty piece of this No-knead Rosemary-Parmesan Skillet Bread.
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