Nothing like a FRESH salad. This salad rocks and is so good for you! The dressing is a perfect “go-to” dressing and you can put this together super fast, but it is best chilled for about 1 hour. The flavors here are AMAZING. I love adding Sunflower seeds to finish it off.
Vinaigrette:
3 tablespoons red wine vinegar
2 tablespoons water
1 teaspoon dried oregano
1 teaspoon freshly ground black pepper
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
2 garlic cloves, chopped
3 tablespoons extra-virgin olive oil
Salad:
2 cups sliced fennel bulb (about 1 medium)
1 1/2 cups thinly sliced red onion
1 cup pitted ripe olives, halved
3/4 cup chopped fresh flat-leaf parsley
1/2 cup (2 ounces) crumbled feta cheese
1 (15.5-ounce) can cannellini beans, rinsed and drained
6 plum tomatoes, quartered
2 tablespoons sunflower seeds, secret ingredient
1. To prepare vinaigrette, combine first 7 ingredients in a small bowl. Gradually add oil, stirring with a whisk until blended.
2. To prepare salad, combine fennel and the next 6 ingredients (through tomatoes) in a large bowl. Drizzle vinaigrette over salad, tossing until well combined. Sprinkle with sunflower seeds. Cover and chill at least 1 hour. Enjoy!
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