salad with vinaigrette

By t1bishop

This easy salad goes well with fish, chicken, or beef and can be made ahead of time.

Ingredients

• Vinaigrette:
• 3 tablespoons red wine vinegar
• 2 tablespoons water
• 1 teaspoon dried oregano
• 1 teaspoon freshly ground black
• pepper
• 1 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt
• 2 garlic cloves, chopped
• 3 tablespoons extra-virgin olive oil
• Salad:
• 2 cups sliced fennel bulb (about
• 1 medium)
• 1 1/2 cups thinly sliced red onion
• 1 cup pitted ripe olives, halved
• 3/4 cup chopped fresh flat-leaf parsley
• 1/2 cup (2 ounces) crumbled feta
• cheese
• 1 (15.5-ounce) can cannellini beans,
• rinsed and drained
• 6 plum tomatoes, quartered
• 2 tablespoons sunflower seeds

Details

Servings 10

Preparation

Step 1

1.To prepare vinaigrette, combine
first 7 ingredients in a small bowl.
Gradually add oil, stirring with a
whisk until blended.
2. To prepare salad, combine fennel
and the next 6 ingredients (through
tomatoes) in a large bowl. Drizzle
vinaigrette over salad, tossing until
well combined. Sprinkle with sunflower
seeds. Cover and chill at least
1 hour.