Cold Salad with cannellini beans, feta, and olives, easy to make and no cooking required, perfect to take to the beach or the office.
To personalize and make this recipe tastier, I used pitted leccino olives, but you can replace them with your preferred olives.
In the summer and beyond, cold salads, without any cooking, are my go-to because in this case, you just need to assemble flavorful ingredients to get great results quickly without cooking.
Below, you can find some no-cook recipes perfect for the summer.
- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: No-Cook
- Cuisine: Italian
- Seasonality: All Seasons, Summer
Ingredients
- 8.5 oz canned cannellini beans (drained)
- 8.8 oz feta
- 1.25 cups cherry tomatoes
- 0.5 cups yellow cherry tomatoes
- 2 pinches fine salt
- 3.5 oz olives (pitted leccino)
- to taste basil
- 3 tbsps extra virgin olive oil
Tools
- 1 Knife
- 1 Bowl
- 1 Cutting Board
- 1 Spoon
Steps
To make the Cold Cannellini Bean Salad with Feta and Olives, first drain the cannellini beans well.
Wash the cherry tomatoes, dry them, and cut them into wedges.
In a bowl, combine them with the beans and olives.
Dry the feta with paper towels and cut it first into sticks and then into cubes.
Add the feta to the other ingredients, season with salt, and pour the oil.
Clean the basil and tear it roughly by hand.
Add it to the bowl with the other ingredients.
Mix well and serve.
If desired, the recipe can be prepared in advance and stored in the refrigerator in an airtight container for 1 day.
