Mediterranean White Bean and Cucumber Salad

Wash 1 medium English cucumber, slice it lengthwise, scoop out the seeds with a spoon to prevent sogginess, and dice it into bite-sized pieces.

Wash 1 pint of cherry tomatoes and slice them in half.

Peel and finely dice 1/2 of a small red onion.

Wash, pat dry, and finely chop 1/2 bunch of fresh flat-leaf parsley to yield about 1/4 cup of chopped herbs.

Open, drain, and thoroughly rinse 2 cans (15 oz each) of canned cannellini beans in a colander under cold running water, then let them drain completely.

In a small bowl, whisk together the juice of 1 medium lemon (about 2 tablespoons), 3 tablespoons of extra-virgin olive oil, 1 teaspoon of dried oregano, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of freshly cracked black pepper until the vinaigrette is emulsified.

In a large mixing bowl, combine the drained cannellini beans, diced English cucumber, halved cherry tomatoes, diced red onion, and chopped fresh flat-leaf parsley.

Pour the lemon-herb vinaigrette over the salad components and toss gently with a large spoon to coat everything evenly.

Crumble 4 oz of feta cheese block over the salad and gently fold it in to keep the cheese pieces intact.

Let the salad sit for 10 minutes at room temperature to let the flavors meld before serving, or portion into airtight containers and store in the refrigerator for up to 4 days.