Warm White Bean Salad with Fennel, Olives and Lemon-Oregano

A warm salad of white beans, fennel and cherry tomatoes, finished with olives, feta and a lemon-oregano dressing. Served with bread, it becomes a filling vegetarian main course.

By yumbelo-Küche · 2 servings · 25 minutes

Ingredients

• 1 Dose white beans (canned, drained)
• 250 g cherry tomatoes
• 1 Stück fennel bulb
• 0.5 Stück red onion
• 60 g Kalamata olives, pitted
• 100 g feta
• 3 EL extra virgin olive oil
• 1 Stück lemon (juice and zest)
• 1 TL dried oregano
• 1 Stück garlic clove
• 1 Bund parsley
• salt
• pepper

Method

1. Rinse the beans in a sieve and let them drain.
2. Trim the fennel, set the fronds aside, halve the bulb, remove the core and cut into thin strips.
3. Halve the tomatoes, slice the red onion into fine rings and halve the olives.
4. For the dressing, whisk the lemon zest and 2 tbsp lemon juice with 3 tbsp olive oil, the oregano, the finely chopped garlic clove, salt and pepper.
5. Gently toss the fennel, onion, tomatoes, olives and beans in a large bowl with the dressing and let it sit for 5 minutes.
6. Finely chop the parsley and fennel fronds, mix them into the salad and crumble the feta over it.
7. Season the salad with salt and pepper and serve warm or at room temperature.