White Bean and Feta Salad

https://www.seriouseats.com/quick-marinated-white-bean-salad-feta-lettuce-cups-recipe

INGREDIENTS

FOR THE DRESSING

• 1 small garlic clove, grated on a Microplane or minced
• ¼ cup (60ml) fresh juice from about 2 lemons
• 1 tablespoon (15ml) red wine vinegar
• ⅓ cup (80ml) extra-virgin olive oil
• 1 tablespoon (15ml) Dijon mustard
• 1 teaspoon (5ml) honey
• Kosher salt and freshly ground black pepper

FOR THE SALAD

• 1 (15-ounce) can cannellini beans, drained and rinsed

• 1 large shallot, finely chopped (about 2 tablespoons)

• ½ pint grape tomatoes (7 ounces; 200g), halved

• 3 Persian cucumbers (or ½ English cucumber), seeded and diced

• ⅔ cup Kalamata olives, pitted and halved

• Handful fresh flat-leaf parsley leaves and tender stems, roughly chopped

• Handful fresh basil leaves, roughly chopped

• 5 ounces (140g) feta cheese, preferably French or Greek, drained and crumbled

• 1 head Boston lettuce, washed, leaves separated (optional)

DIRECTIONS

1. For the Dressing: In a large bowl, whisk together garlic, lemon juice, vinegar, olive oil, mustard, and honey. Season with salt and pepper.

2. For the Salad: Add beans and shallot to dressing and toss well. Let stand at room temperature for 10 minutes. (To save time, you can prep the rest of the salad ingredients while you wait.)

3. Stir tomatoes, cucumber, olives, herbs, and cheese into bean/shallot mixture. Season with salt and pepper.

4. Spoon salad into individual bowls or lettuce-leaf cups (if using) and serve.