White Bean and Tomato Salad with Feta

This White Bean and Tomato Salad is one of those recipes that’s as easy as it is delicious. It’s made with canned white beans, sweet cherry tomatoes, and fresh garden herbs - plus a simple vinaigrette to tie it all together.

Looking for more fresh, healthy salad ideas? Try this Chickpea Cucumber Salad or my Apple Walnut Salad for something crisp fresh and satisfying.

Why I Love This Easy Salad

This white bean and tomato salad is packed with flavor but couldn’t be easier to make. Using canned cannellini beans and sweet cherry tomatoes, it comes together in under 15 minutes - perfect for a quick lunch or easy summer side dish. The olive oil vinaigrette brings everything together without needing bottled dressing.

If you’re looking for healthy bean salad recipes that are still satisfying, this is one of my go-to options. The cannellini beans add plant-based protein and fiber, making the salad hearty enough to serve as a main dish.

This is one of those easy salad recipes with cherry tomatoes that really lets your garden herbs shine. I use fresh parsley and basil right from my yard - and if you grow your own, this is a great way to use them up. The combination of creamy white beans, juicy tomatoes, and fresh herbs makes this salad taste like summer (or fall) in every bite.

It’s naturally gluten-free, vegetarian, and holds up well in the fridge, which makes it a great make-ahead salad for lunch or meal prep. The flavors actually get better as it sits, so you can enjoy it for a few days. It’s also a perfect side for picnics, potlucks, or light dinners when it’s too hot to cook.

Ingredients

Cannellini beans are white beans that kind of look like red beans.

1 can (15 oz) cannellini beans, drained and rinsed
2 cups cherry tomatoes, halved
¼ cup red onion, thinly sliced
¼ cup crumbled feta cheese
¼ cup fresh parsley, chopped
2 tablespoons fresh basil, chopped or torn
2 tablespoons olive oil
2 tablespoon balsamic for a sweeter version)
2 tablespoons lemon
½ teaspoon Dijon mustard
Salt and freshly ground black pepper, to taste

Step-by-Step Instructions

Step 1
In a large bowl, combine the cannellini beans, halved cherry tomatoes, and sliced red onion.

Step 2
Add the chopped parsley and basil. Gently mix.

Step 3
In a small jar or bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, lemon juice, salt, and pepper. Pour over the salad and toss to combine.

Step 4
Add crumbled feta. Stir gently to avoid breaking up the beans.

Step 5
Let the salad sit for at least 15 minutes before serving, or refrigerate for up to 3 days.

Tips and Variations

• No red onion? Use green onion or shallots.
• Try different beans: Great Northern or navy beans work well too.
• Make it a full meal: Add grilled chicken.
• Add crunch: Chopped cucumber or bell pepper are both great add-ins.

Storage Tips

Store in an airtight container in the fridge for up to 3 days. This salad actually tastes better after a few hours as the flavors blend.

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