- 1 punnet cherry tomatoes, halved
- 2 small cucumbers, quartered length wise, diced
- 400g canned butter beans, drained and rinsed
- 1 small red onion, quartered and thinly sliced
- 1 large yellow capsicum, deseeded and diced
- 2 Tbspn chopped fresh mint
- 2 Tbspn chopped fresh flat-leaf parsley
- 1/3 cup pitted kalamata olives
- 1 Tbspn olive oil
- 1 Tbspn lemon juice
- 75g feta, crumbled
Step 1. Place the first eight ingredients in a large bowl, toss to combine.
Step 2. To make dressing, whisk together olive oil and lemon juice in a small bowl.
Step 3. Pour over salad and toss to coat.
Setp 4. Sprinkle with crumbled feta.