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Warm Bean Salad with Roasted Feta

Print Recipe
A warm bean salad with roasted feta, fresh herbs, cherry tomatoes and a tangy lime dressing. Perfect as a light meal or served alongside grilled meat, chicken, fish or halloumi.
Course Main Course, Side Dish
Cuisine Mediterranean, Swedish
Keyword Bean Salad, Beans, Feta Cheese, Roasted Feta, Vegetarian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4

Equipment

  • Frying pan
  • Mixing bowl
  • Baking dish
  • Whisk
  • Knife
  • Chopping board

Ingredients

  • 1 can white beans drained
  • 1 can black beans drained
  • 1 red onion
  • 2-3 cloves garlic minced
  • 1 sweet pepper diced
  • 250 g cherry tomatoes sliced
  • 1 handful parsley chopped
  • 1 dl basil chopped
  • 150 g feta ,crumbled into large pieces
  • fresh thyme
  • olive oil for frying

For the Dressing

  • 120 ml olive oil
  • 3 tbsp red wine vinegar
  • 1 lime the juice
  • 1 tbsp honey
  • 1 tsp salt or to taste

Instructions

  • Preheat the oven to 225°C (435°F).
  • Whisk together the olive oil, red wine vinegar, lime juice, honey and salt to make the dressing.
  • Toss the drained beans with the dressing and let them marinate while you prepare the remaining ingredients.
  • Heat a little olive oil in a frying pan. Cook the red onion until softened, then add the garlic and diced pepper. Continue cooking until the pepper is tender.
  • Stir the onion and pepper mixture into the beans.
  • Fold in the cherry tomatoes, jalapeño, parsley and basil.
  • Transfer everything to an ovenproof baking dish.
  • Scatter the feta cheese over the top, drizzle with a little extra honey and finish with fresh thyme.
  • Bake for about 15 minutes, or until the feta begins to colour and the tomatoes have softened.
  • Serve warm with crusty bread, or alongside grilled meat, chicken, fish or pan-fried halloumi.

Notes

Now that the herbs in the garden are finally ready to harvest, I find myself cooking much more with whatever happens to be growing outside. More often than not, all it takes is a quick walk through the herb garden for a new recipe idea to appear.
Parsley carries much of the flavour in this salad, so don't be shy with it. I honestly think it's difficult to use too much. Basil and thyme work beautifully as well, but this is the kind of recipe that can easily be adapted to whatever herbs happen to be ready for picking.
Summer often means plenty of fresh salads packed with raw vegetables. They're delicious, but sometimes I want something a little different. Roasting the tomatoes, onion and peppers softens their flavour and brings out their natural sweetness. The fresh herbs and tangy dressing then add brightness and balance everything perfectly.
We served ours with garlic bread, which turned out to be the most popular part of the meal.