This is an easy, make ahead side dish. I have found that salads without lettuce are my absolute favorite.
Earlier this year, I was researching foods related to inflammatory responses and came across many articles with info on the Mediterranean way of eating. I began to embrace the olive oil, lemon, garlic and oregano goodness that are so popular in Mediterranean cuisine.
I have made this dish 50 times and always end up substituting or adding something. I use whatever I happen to have on hand. I have substituted chickpeas for the white beans, I have used green onions instead of red, I have even been known to add pepperoncini. One time, at the last minute I learned a few more people were coming for dinner than I had originally planned. I added an extra can of white beans and shredded a head of romaine lettuce. You can stretch it as far as needed!
I know the world is divided about feta. I personally love it, but if you don't love it, leave it out. If you want to make this a more italian vibe, substitute parmesan for the feta. I have served this dish to feta haters, and they cleaned their plates. It just adds a good saltiness, especially when combined with the olives. Also, crumble your own feta. It is more economical and it is just better.
Make this recipe your own. Use chickpeas instead of white beans, add pasta or shredded romaine. Dice a jalapeno for some heat. The salad ingredients can all be substituted for whatever you find in your crisper drawer.
