Recipe: Butter Bean Salad With Creamy Feta

Last updated: May 23, 2024, at 9:56 a.m. PT

Originally published: May 23, 2024, at 9:55 a.m. PT



  • ¼ cup+ extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 2 teaspoons sumac
  • 1 teaspoon dried oregano
  • 1 teaspoon honey or maple syrup
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • ½ red onion, thinly sliced
  • 8 ounces feta, divided
  • 3/4 cup Plain Greek yogurt
  • 1 lemon, zested
  • 2 (15 oz) cans butter beans
  • 1 English cucumber, chopped
  • 1 bunch parsley, chopped


  1. In a large bowl whisk together ¼ cup extra virgin olive oil, 3 tablespoons red wine vinegar, 2 teaspoons sumac, 1 teaspoon dried oregano, 1 teaspoon honey, and ¼ teaspoon sea salt, and pepper.
  2. Scatter sliced red onions into the dressing. Stir to coat, then set aside to marinate while preparing the rest of the ingredients.
  3. In a food processor, blend 6 ounces of the feta, yogurt, and lemon zest until smooth. While food processor is running, drizzle in 1-3 tablespoons olive oil (optional) until you get the consistency you desire.
  4. Add drained and rinsed beans, chopped cucumber, parsley, and remaining crumbled feta to the onions and toss to combine.
  5. Taste and adjust seasoning if needed.
  6. Divide creamy feta between four plates and top with the bean salad.
  7. Garnish with a drizzle of olive oil and a sprinkle of sumac.