Name: Mediterranean Bean Salad with Feta Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 1 can chickpeas (15 oz / 400 g or 1½ cups cooked); 1 can black beans (15 oz / 400 g or 1½ cups cooked); 1 can cannellini beans (15 oz / 400 g or 1½ cups cooked); 2 cups cherry tomatoes (halved or quartered); 1 cup cucumber (diced); 1 cup bell pepper (diced); 2 scallions (chopped); ½ cup flat leaf parsley (chopped); 4 tablespoons extra virgin olive oil; 2 tablespoons lemon juice (and zest of 1 lemon); 2 tablespoons apple cider vinegar; 1½ teaspoon dried oregano; ½ teaspoon salt; Black pepper to taste; 2 teaspoons honey (optional); 2 teaspoons Dijon mustard (optional); 1 block crumbled feta cheese (7 oz / 200 g)

If you’re in the mood for something fresh, packed with protein, and bursting with flavor, then you’re going to love this Mediterranean Bean Salad with Feta Recipe. I absolutely adore how this salad comes together in just 15 minutes—no cooking required—and yet it tastes like you’ve been simmering the ingredients all day. Whether you’re meal prepping for the week or just need a quick lunch that satisfies, this recipe is genuinely a game-changer.

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Why You’ll Love This Recipe

Super quick and easy: You’ll be amazed at how fast this salad comes together—no cooking, just tossing.
Loaded with protein and fiber: The mix of beans keeps you full and energized without feeling heavy.
Bright, fresh flavors: The lemon, oregano, and feta bring a zesty Mediterranean vibe to every bite.
Perfect for meal prep: This salad holds up well in the fridge, making your weeknight dinners or lunches effortless.

A large white plate holds a mixed bean salad piled high with many colorful ingredients. The salad has three main layers visible: the base layer is made of small, round white and black beans mixed closely together, the middle layer is scattered chopped bright red cherry tomatoes and green cucumber pieces, and the top layer is sprinkled with chopped fresh green herbs that add a fresh, leafy texture. The salad looks fresh and slightly glossy, suggesting a light dressing. The plate sits on a white marbled surface, with green onions and red cherry tomatoes placed nearby for decoration. photo taken with an iphone --ar 2:3 --v 7 - Mediterranean Bean Salad with Feta, healthy bean salad, quick Mediterranean salad, protein-packed vegetarian salad, easy feta bean salad

Ingredients You’ll Need

What’s fantastic about this Mediterranean Bean Salad with Feta Recipe is how simple yet versatile the ingredients are. Each one shines on its own but comes together in harmony to create a dish that feels both hearty and refreshing. When shopping, I recommend picking fresh, vibrant veggies and a good-quality feta cheese to really elevate the flavors.

Flat lay of three small piles of fresh cooked beans: beige chickpeas, glossy black beans, and creamy white cannellini beans, vibrant halved red cherry tomatoes, diced bright green cucumber, diced red bell pepper pieces, two fresh scallions with white bulbs and green stalks, a small bunch of flat leaf parsley with rich green leaves, a block of crumbly white feta cheese, a small white ceramic bowl filled with golden extra virgin olive oil, a small white ceramic bowl holding pale yellow lemon juice with a thin lemon zest curl, a small white ceramic bowl of amber apple cider vinegar, a white ceramic bowl of dried oregano flakes, a white ceramic bowl of fine salt crystals, a small white ceramic bowl containing golden honey, a small white ceramic bowl with smooth Dijon mustard, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Mediterranean Bean Salad with Feta, healthy bean salad, quick Mediterranean salad, protein-packed vegetarian salad, easy feta bean salad

Chickpeas: Canned chickpeas are a lifesaver here—just drain and rinse to avoid that canned flavor.
Black beans: Another canned star that adds earthiness and color to your salad.
Cannellini beans: Creamy texture and mild flavor pair perfectly with the sharper ingredients.
Cherry tomatoes: Sweet and juicy; halving or quartering these adds nice bursts of freshness.
Cucumber: Adds a crisp crunch, balancing the soft beans wonderfully.
Bell pepper: I like using a mix of colors for a vibrant salad, diced small to mingle easily with other ingredients.
Scallions: Milder than onions but adds a lovely punch of green freshness.
Flat leaf parsley: This herb gives the salad that authentic Mediterranean touch with a slightly peppery finish.
Feta cheese: Crumbled for flavor and creaminess—a classic star of the dish.
Extra virgin olive oil: Use the good stuff; it’s the base of the dressing and brings richness.
Lemon juice and zest: Adds brightness that wakes up every bite.
Apple cider vinegar: Balances the oil and lemon for a punchy dressing.
Dried oregano: The quintessential herb that rounds out the Mediterranean flavors.
Salt and black pepper: To season just right—don’t skip tasting and adjusting.
Honey (optional): A touch of sweetness to balance acidity if you like.
Dijon mustard (optional): Adds a subtle tang and depth to the dressing.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible the Mediterranean Bean Salad with Feta Recipe can be. You can totally make it your own based on whatever you have on hand or your taste preferences. When I first made this, I tweaked it a few times before settling on my favorite combo of flavors and textures.

Extra veggies: You can toss in chopped red onions, kalamata olives, or even roasted red peppers for added tang and complexity—I’ve done this when craving a little extra Mediterranean punch.
Herb swaps: Fresh dill or basil instead of parsley can change things up nicely.
Protein boost: Stir in grilled chicken or shrimp to turn this into a filling dinner.
Vegan version: Simply skip the feta or swap with firm tofu or a vegan cheese for a plant-based spin.

How to Make Mediterranean Bean Salad with Feta Recipe

Step 1: Whip Up the Dressing

Start by whisking together 4 tablespoons of extra virgin olive oil, 2 tablespoons of lemon juice, 2 tablespoons of apple cider vinegar, 1½ teaspoons of dried oregano, and half a teaspoon of salt plus some freshly ground black pepper in a large bowl. If you like a hint of sweetness and a subtle tang, add 2 teaspoons of honey and 2 teaspoons of Dijon mustard. This dressing is the flavor backbone of the salad, so taste it and adjust to your liking—sometimes a little more lemon or honey does the trick for me.

Step 2: Marinate the Beans

Drain and rinse the chickpeas, black beans, and cannellini beans really well. This rinsing step is a small but impactful trick I learned early on—it removes the canned taste and lets the dressing soak into the beans, making every bite flavorful. Add the beans to your dressing and toss gently to coat. Let them marinate while you prep the veggies; this rest period gives the beans time to absorb the dressing and transform the salad.

Step 3: Chop and Add the Veggies and Feta

Now, chop up 2 cups of cherry tomatoes (halved or quartered depending on size), 1 cup of cucumber, 1 cup of bell pepper, and 2 scallions. Throw those in with half a cup of chopped flat leaf parsley and about 7 oz (200 g) of crumbled feta cheese. I always find adding the veggies last keeps them crisp and fresh—plus feta’s salty creaminess ties everything together beautifully.

Step 4: Toss, Taste, and Serve

Give everything a good, gentle toss so the beans, veggies, and feta are evenly coated. Taste your salad and adjust the salt, pepper, or lemon juice if needed—you’ll find it evolves as it sits too. You can serve this immediately (which is perfect if you’re hungry now!) or pop it in the fridge for a couple of hours to meld the flavors. This salad keeps well for up to 3 days, so it’s fantastic for meal prepping.

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Pro Tips for Making Mediterranean Bean Salad with Feta Recipe

Rinse Beans Thoroughly: I used to skip rinsing canned beans and noticed the salad tasted a bit metallic; rinsing changes everything.
Let It Rest: Let the beans marinate in the dressing while prepping the veggies—this step infuses the beans with flavor, making the salad taste more vibrant.
Fresh Citrus Zest: Adding lemon zest brightens the whole salad and makes it feel fresh even after chilling.
Keep Feta Crumbled: Crumble your feta just before adding; larger chunks hold shape better and give bursts of salty goodness rather than a mushy texture.

How to Serve Mediterranean Bean Salad with Feta Recipe

A white plate is filled with a colorful bean salad that has many small chopped pieces. The salad has white beans, red cherry tomato pieces, small green cucumber chunks, black beans, and bits of green herbs evenly spread on top. The texture looks fresh and slightly moist, mixed but not mushy. Around the plate, there are whole cherry tomatoes to the right, some green onions laying on a white marbled surface in the upper right, and a yellow bowl with lemons in the upper left. A blue cloth is partially visible under the plate. Photo taken with an iphone --ar 2:3 --v 7 - Mediterranean Bean Salad with Feta, healthy bean salad, quick Mediterranean salad, protein-packed vegetarian salad, easy feta bean salad

Garnishes

I love to finish this salad with a few simple garnishes that really bring out its Mediterranean roots: a sprinkle of extra chopped parsley for color and freshness, a few whole Kalamata olives for a salty bite, and an extra drizzle of extra virgin olive oil to add that silky richness. Sometimes I even add a pinch of smoked paprika or thin slices of fresh chili for a subtle kick—trust me, it’s worth experimenting!

Side Dishes

My favorite way to serve this Mediterranean Bean Salad with Feta is alongside some warm, crusty pita bread or grilled chicken skewers. It also pairs beautifully with a simple grilled fish or as a protein-packed side salad for barbecues. I often make a batch for weekend gatherings because everyone loves the fresh flavors and the hearty beans keep guests satisfied.

Creative Ways to Present

For a special occasion, I’ve served this salad layered in a glass jar or a trifle bowl—alternating beans, veggies, and feta so guests can scoop out colorful layers. Adding edible flowers or microgreens on top instantly ups the visual appeal. If you’re hosting a Mediterranean-themed dinner, serve it in individual portions inside hollowed-out bell peppers or mini lettuce cups for bite-sized freshness.

Make Ahead and Storage

Storing Leftovers

I store leftovers covered tightly in an airtight container in the fridge. This salad holds up beautifully for 3 days, and the flavors actually deepen overnight, making it even tastier the next day. Just give it a gentle stir before serving and maybe a quick squeeze of lemon if it needs a little brightness.

Freezing

Freezing isn’t ideal for this salad because the texture of fresh veggies and feta changes once thawed. If you want to prep far in advance, I recommend freezing the cooked beans separately and mixing everything fresh when you’re ready to eat.

Reheating

This salad is best served cold or at room temperature. If you want to warm it slightly, maybe as a side dish, just let it sit out for 15 minutes or gently warm in a low oven without the feta. But honestly, the fresh, cool flavors are what make this salad shine.

FAQs

Can I use dried beans instead of canned beans in this Mediterranean Bean Salad with Feta Recipe?

Absolutely! If you prefer dried beans, soak them overnight and cook until tender before using. Just make sure they are well cooked and cooled before tossing into the salad. The texture might be a bit creamier than canned, which can be a nice variation.
How long does this Mediterranean Bean Salad with Feta stay fresh?

Stored properly in an airtight container in the fridge, it stays fresh up to 3 days. The flavors deepen over time, so it’s excellent for meal prep. Just stir before serving, and add a bit more lemon juice if it needs refreshment.
Can I make this salad vegan?

Yes! The easiest swap is to leave out the feta or replace it with a plant-based cheese alternative or marinated tofu cubes. The salad still tastes delicious and has plenty of texture and flavor without the dairy.
What kind of feta cheese works best?

I suggest using a block of good-quality Greek feta, which you crumble yourself for the best texture. Avoid pre-crumbled feta bags because they can be too dry or powdery. The creamier, tangier feta really lifts the salad.

Final Thoughts

When I think of a salad that’s both hearty and refreshing, the Mediterranean Bean Salad with Feta Recipe instantly comes to mind. It’s one of those recipes I go back to again and again because it’s quick to make, so flavorful, and genuinely satisfying without being heavy. Whether you’re looking for an effortless lunch, a colorful side for dinner, or a meal prep hero, this salad has got your back. Give it a try—I promise it’ll become one of your favorites in no time!