Greek Salad Tartines With White Beans

greek-salad-tartines-white-beans
Photo by Christopher Testani
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 440 calories
    • Fat 23 g (5 g saturated fat)
    • Cholesterol 15 mg
    • Sodium 940 mg
    • Protein 15 g
    • Carbohydrate 41 g
    • Sugar 7 g
    • Fiber 10 g
    • Iron 4 mg
    • Calcium 216 mg

Combine the tomatoes, cucumbers, onion, capers, 2 tablespoons of the oil, 2 tablespoons of the vinegar, and 1/2 teaspoon each salt and pepper in a medium bowl. Let sit for 10 minutes to allow the vegetables to absorb the flavors.

Meanwhile, toss the beans with the parsley, 1 tablespoon of the oil, the remaining tablespoon of vinegar, and 1/4 teaspoon each salt and pepper.

Drizzle the toasts with the remaining 2 tablespoons of oil. Divide the tomato mixture among the toasts and top with the Feta.

Ingredients

  1. Check 1 pound cherry tomatoes, halved
  2. Check 3 baby cucumbers, halved lengthwise and sliced into half-moons
  3. Check 1/4 small red onion, sliced
  4. Check 2 tablespoons capers
  5. Check 5 tablespoons olive oil
  6. Check 3 tablespoons red wine vinegar
  7. Check 1 15.5-ounce can cannellini beans, rinsed
  8. Check 1/4 cup chopped fresh parsley
  9. Check 4 thick slices whole-grain country bread, toasted
  10. Check 2 ounces Feta, crumbled (about 1/2 cup)

Directions

  1. Combine the tomatoes, cucumbers, onion, capers, 2 tablespoons of the oil, 2 tablespoons of the vinegar, and 1/2 teaspoon each salt and pepper in a medium bowl. Let sit for 10 minutes to allow the vegetables to absorb the flavors.
  2. Meanwhile, toss the beans with the parsley, 1 tablespoon of the oil, the remaining tablespoon of vinegar, and 1/4 teaspoon each salt and pepper.
  3. Drizzle the toasts with the remaining 2 tablespoons of oil. Divide the tomato mixture among the toasts and top with the Feta.
  4. Serve the toasts with the bean salad.