Tomato & White Bean Salad

• 1 pint cherry or grape tomatoes
• 1 15oz can white beans or cannellini beans, rinsed and drained
• 1 English cucumber, rinsed well and chopped
• 1/2 red onion, thinly sliced (or one large shallot)
• 1 bunch parsley, stems removed and finely chopped
• 4oz feta, crumbled (about 1 cup)
• 2 tablespoons olive oil
• 1/2 lemon, juiced
• Salt and pepper, to taste
• Optional: oregano leaves, finely chopped
• Optional: jalapeño peppers, thinly sliced
• Optional: basil leaves, thinly sliced

1. Drain and rinse the beans. Place drained beans into a large salad bowl or large mixing bowl.
2. Rinse and dry tomatoes. Chop in half or in quarters, and place in bowl.
3. Chop cucumber into 1/4 inch pieces and add to bowl.
4. Small dice red onion. If you prefer less onion taste, allow diced onion to sit in small bowl of water for a few minutes. Add to bowl.
5. Finely chop parsley. If you don’t mind the taste of the stems, finely mince them. Add to bowl.
6. Crumble feta into bowl. Drizzle olive oil over everything, and squeeze half a lemon over the bowl.
7. Gently mix ingredients until everything is coated with olive oil and lemon juice. Enjoy!

You can replace the white beans with cannellini beans, fava beans, butter beans, or any kind of broad beans or wax beans. Oregano, mint, radish, and cucumber would all be welcome additions to this salad - use what you want, and what you have!

Feta is a type of cheese made from either goat milk or sheep milk, or, most commonly, both. This gives it its trademark tangy flavor. Sometimes cow’s milk is used as a substitute.

Feta comes from the Greek word of the same spelling, translated as “slice.”

Feta is one of the world’s oldest cheeses. It was made and consumed in Ancient Greece, and was mentioned in Homer’s famous epic, Odyssey.

Feta comes in both soft and firm varieties. Soft feta is generally less expensive and lower quality, while firmer varieties contain more holes and have crumblier textures. Feta is often produced in blocks, and has a slightly grainy texture compared to other cheeses.

It can take months for feta to fully age. By Greek law, feta must cure for at least three months in brine. Feta ages in a combination of room temperature and refrigerated temperatures.

Feta must be stored in a mild brine (salty water) solution so that it does not dry out.

Feta is a staple ingredient in Greek food. It is often served in salads, as a dip with olives, in grilled dishes, in omelettes and egg dishes, in savory baked goods, and served by itself.

Feta contains calcium, which strengthens bones and teeth, promotes heart health, and supports muscle strength. A single ounce serving of feta will cover 14% of your recommended daily calcium intake.

Feta contains vitamin B12, which increases energy and keeps red blood cells healthy.

Because feta contains less sodium and fat content than most cheeses, it is a great healthy alternative to many common dairy products.

The word “feta” is a legal designation. In order to be called “feta” it must be produced in Greece. Romania, Bulgaria, France, Denmark, and other countries produce similar cheeses but cannot call them “feta.”

Feta is considered the national cheese of Greece. Today, 70% of cheese consumed in Greece is feta.