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Gigantes Salad

A refreshing Greek giant bean salad tossed with ripe tomatoes, crisp cucumbers, herbs, and feta in a simple oregano vinaigrette.

15 minEasyServes 4310 cal/serving

GreekSaladNo-CookMediterraneanVegetarianHigh FiberKosher-styleGluten-FreeNut-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreePork-FreeCorn-Free

Ingredients

  • 2 cans gigantes beans, drained
  • 1 cup cherry tomatoes, halved
  • 1 cup English cucumber, diced
  • 1/2 cup red onion, thinly sliced
  • 1/2 cup feta cheese, crumbled
  • 2 tbsp fresh dill, chopped
  • 3 tbsp extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp dried oregano
  • 1/2 tsp salt

Instructions

  1. 1

    In a small bowl, whisk together 3 tbsp extra virgin olive oil, 2 tbsp red wine vinegar, 1 tsp dried oregano, and 1/2 tsp salt to create the dressing.

  2. 2

    In a large salad bowl, combine 2 cans drained gigantes beans, 1 cup halved cherry tomatoes, 1 cup diced English cucumber, and 1/2 cup thinly sliced red onion.

  3. 3

    Pour the dressing over the bean mixture and toss gently to coat.

  4. 4

    Fold in 2 tbsp chopped fresh dill and sprinkle 1/2 cup crumbled feta cheese over the top before serving.

Questions

Can I make Gigantes Salad dairy-free?

Yes. The dairy in this entry is 1/2 cup feta cheese, crumbled. Swap the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

How long does Gigantes Salad keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Gigantes Salad?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

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