Greek Bean Salad

Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and chop the fresh oregano. If using, pit and halve the kalamata olives.

In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, chopped oregano, salt, and black pepper until well combined.

In a large mixing bowl, add the drained and rinsed cannellini beans, prepared cherry tomatoes, cucumber, red onion, and kalamata olives (if using). Toss gently to mix.

Pour the dressing over the salad and toss until everything is evenly coated. Gently fold in the crumbled feta cheese (if using) to avoid breaking it up too much.

Allow the salad to sit for at least 5 minutes before serving to let the flavors meld. Taste and adjust seasoning with more salt or lemon juice if needed.