Yield:4 servings

• 1 (15-ounce) can white beans, such as cannellini 

• 1 pint cherry or other small tomatoes, halved

• 4 Persian or mini seedless cucumbers, cut into bite-size pieces

• Kosher salt

• 1 shallot, halved and thinly sliced

• 3 tablespoons red wine vinegar

• ⅓ cup pitted Kalamata olives, halved

• 1½ teaspoons dried oregano, plus more for serving

• ¼ cup extra-virgin olive oil 

• 2 ounces feta (or ½ cup crumbled)

• 1 (4-ounce) tin sardines (packed in water or oil)

1. Step 1

   Drain and rinse the white beans in a colander. Add the tomatoes, cucumbers and 1½ teaspoons salt to the colander of beans. Toss to combine, then drain for 10 to 15 minutes. 

2. Step 2

   Meanwhile, in a large bowl, combine the shallot, vinegar, olives and dried oregano. Shake the tomato mixture of any liquid, then transfer to the bowl. Add the oil and stir to combine. Break up the feta into large chunks and scatter on top of the salad, then lay the sardines on top, leaving any liquid in the tin behind. Season to taste with salt, then garnish with a bit more oregano.

or to mark this recipe as cooked.