It’s summertime which means DENSE salads are on repeat. They’re so easy to make in advance because unlike salads that have greens/lettuce mixed within, you can let them marinate without having to worry about them getting super soggy and gross. I will typically keep them in the fridge in portioned out mason jars for 3 days. Plus, they can be a lot easier on digestion. Just ensure that if you struggle with digestive issues like gas, bloat, constipation, etc. that you chew chew chew!!!! Many people come to me in frustration because they “eat health” (salads) but they feel terrible afterwards. Oftentimes, it’s because the body is not properly breaking things down. Always remember, our digestive tract does not have teeth. The more we can chew up front, the better chance it has to properly breakdown and absorb those nutrients downstream.

This salad is so flavorful, so simple, and filled with so much fiber, healthy protein, and lots of bio-available vitamins and minerals! You could also serve this with some grilled chicken or shrimp to make it a bigger meal with even more protein.

Salad:
–1 15-ounce can garbanzo beans, rinsed and drained
–1 15-ounce can cannellini beans, rinsed and drained
–1 15-ounce can kidney beans, rinsed and drained1 ½ cups cherry tomatoes, halved
– 1 ½ cups chopped cucumbers (mini, baby, Persian, or Lebanese)
– ½ cup roasted red peppers, chopped
– ½ small red onion, thinly sliced
– ½ cup mixed olives (Kalamata or green), pitted and halved
– ½ cup fresh parsley leaves, firmly packed
– ½ cup crumbled feta cheese

Dressing:
– 2 tablespoons extra virgin olive oil
– 2 teaspoons red wine vinegar
– 1 teaspoon Dijon mustard
– 1 teaspoon lemon juice
– 1 teaspoon dried oregano
– 1 small garlic clove (or ½ a large clove), finely minced
– ½ teaspoon salt
– ½ teaspoon cracked black pepper

Directions:

-In a large mixing bowl, combine the cherry tomatoes, cucumbers, roasted red peppers, red onion, olives, parsley, and feta.

-In a small bowl or jar, whisk together all dressing ingredients until well combined and emulsified.

-Pour the dressing over the salad and toss gently to coat everything evenly.

-Taste and adjust seasoning if needed (a little more lemon juice or salt, depending on preference).

-Serve immediately, or let it sit in the\ fridge for 15–20 minutes to allow flavors to blend.

-If making ahead, add the feta and dressing just before serving for best texture.