Butter Bean Salad with Feta

Step 1

Make dressing: In a large bowl whisk together ¼ cup extra virgin olive oil, 3 tablespoons red wine vinegar, 2 teaspoons sumac, 1 teaspoon dried oregano, 1 teaspoon honey, and ¼ to ½ teaspoon fine sea salt.

Step 2

Marinate onions: Scatter ½ cup thinly sliced red onions into the dressing. Stir to coat, then set aside (for at least 10 minutes) so onions can soften while you finish the salad.

Step 3

Chop: Finely chop 1 English cucumber (¼-inch/1 cm cubes) and 1 cup curly parsley (tightly pack into measuring cup).

Step 4

Finish: Add 2 (15 oz / 14 fl oz / 398 ml) cans butter beans (drained and rinsed) to the onions and dressing. Toss well to coat. Add chopped cucumber, parsley, and 1 cup feta cheese (crumbled). Toss gently to mix. Taste and adjust seasoning if needed. You can serve salad as is—or for a "fancier" presentation: swoop some Plain Greek yogurt on individual plates, drizzle with olive oil and a sprinkle of sumac, then spoon salad on top.