This Feta and white bean summer salad is the kind of recipe you throw together on a warm day when you want something nourishing but light. It takes ten minutes from start to finish, yet feels generous and satisfying. It works beautifully as a quick lunch for two or as a vibrant side dish alongside grilled meats or fish.
The real secret here is the contrast in textures and temperatures. Warm, bubbling feta meets crisp greens and tender beans, while fennel seeds and chili flakes add gentle heat and fragrance. Think of it as a Mediterranean style salad with a little drama, where every bite feels balanced and intentional.
Cannellini beans bring creaminess and fiber, while asparagus and green pepper add crunch and freshness. The sherry vinegar dressing keeps everything bright and sharp, cutting through the richness of the feta. Served with toasted ciabatta or warm cornbread, this salad easily becomes a complete meal that feels wholesome but indulgent at the same time.
It’s also endlessly adaptable. Swap the greens depending on what you have, or add cherry tomatoes when they’re in season. However you serve it, this is one of those quick recipes that earns a permanent spot in your weekly rotation.
Feta and white bean summer salad
Equipment
- Serving Platter
Ingredients
- 250 g block feta cheese 250 g, drained
- 200 g asparagus 200 g, chopped or peeled
- 1 green pepper chopped into small pieces
- 1 large can cannellini beans 400 g, drained and rinsed
- 1 tbsp olive oil
- 1 large bag green salad leaves
- 1 tsp fennel seeds
- 0.5 tsp chili flakes
- Fresh parsley for garnish
For the dressing:
- 2 tbsp sherry vinegar
- 1 tbsp wholegrain mustard
- 2-3 tbsp olive oil
Instructions
- Preheat the broiler on high heat
- Place the feta cheese in a small baking dish. Drizzle with olive oil then sprinkle with the fennel seeds and chili flakes.
- Grill for 5-7 minutes until bubbling and slightly charred. Remove and allow to cool for a few minutes.
- In a large bowl toss together the salad leaves, beans, asparagus and pepper.
- Mix together the olive oil, sherry vinegar and mustard adding a little water if required.
- Drizzle over the salad and toss to coat.
- Lay the salad on a large platter then break the feta cheese into pieces and scatter across the top.
- Garnish with parsley and serve with toasted ciabatta or warm cornbread.
Did you make this recipe?
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