Save The name makes me laugh every time, but honestly this salad got me through more long weeks than I care to count. I stumbled onto it during what my friends euphemistically called my transition year, when cooking felt like too much effort but I still needed to eat something that tasted like I had my life together. The first batch I made sitting on my kitchen floor, surrounded by half unpacked boxes, and something about chopping those onions and whisking that simple dressing made everything feel manageable again.
My sister took one bite and immediately asked for the recipe, which is basically her highest form of compliment. Now whenever someone mentions needing something for a potluck or just something they can grab all week, I find myself texting them this formula. The feta and red onion do something miraculous together that makes people think you put way more effort into it than you actually did.
Ingredients
- Chickpeas and black beans: These two create the perfect texture contrast and protein base. I have learned to really drain them well, otherwise the dressing gets watery and nobody wants that.
- Olive oil and red wine vinegar: This simple dressing needs to be whisked until it looks thick and glossy. The emulsion is what makes everything taste cohesive rather than like dressed beans.
- Dried oregano: Do not skip this. It gives the whole dish that Mediterranean something that makes people ask what the secret ingredient is.
- Red onion: Thinly sliced is key here. The sharpness mellows out in the marinade and becomes this sweet crunch that cuts through the creamy beans.
- Feta cheese: Get the good stuff if you can. The salty creaminess is what ties all the vegetables and beans together into something that feels complete.
- Fresh parsley: It brightens everything up and makes the salad look like you actually tried, which sometimes matters as much as how it tastes.
Instructions
- Combine your beans:
- Dump both cans into a big bowl after giving them a thorough rinse. I like to pick through quickly for any weird looking beans or skin bits, because presentation matters even when you are making divorce salad.
- Whisk the dressing:
- Grab your small bowl and whisk the oil, vinegar, oregano, salt, and pepper until it thickens slightly. This only takes about 30 seconds of enthusiastic whisking.
- Dress the beans:
- Pour that dressing over your beans and toss everything until every single bean is coated. Let it hang out while you slice the onion.
- Add the good stuff:
- Toss in the onion, feta, and parsley. Fold everything together gently so you do not mash the feta into oblivion.
- The waiting game:
- Cover it up and stick it in the fridge for at least 30 minutes. I know it is tempting to eat immediately, but this salad needs that chill time for the magic to happen.
Save Last summer I brought this to a rooftop barbecue and watched three different people ask the host for the recipe. There is something about it that feels substantial but still light, like you are eating responsibly without actually trying that hard. Every time I make it now, I think about how many meals it has saved me from ordering takeout.
Make It Your Own
I have discovered that adding diced cucumber or bell peppers gives it this incredible crunch factor that nobody expects. Sometimes I throw in cherry tomatoes just to make it look more impressive, though honestly it is pretty as is. The recipe is forgiving enough that you can play around based on what is in your fridge.
Serving Suggestions
This works over greens if you want to pretend it is a more substantial salad, though I usually just eat it straight from the bowl. It is also fantastic stuffed into a pita with some extra hummus, which turns it into an entirely different meal. My friend swears by serving it alongside grilled fish, but let us be honest about how often I am grilling fish on a Tuesday night.
Storage And Meal Prep
The container this lives in matters more than you would think. Glass keeps everything tasting fresher longer, and you can see how much is left without opening it. I usually make a double batch on Sunday and portion it into containers for the week.
- If the feta seems too salty, rinse it under cold water before crumbling
- Bring it to room temperature for about 20 minutes before serving if you have been storing it in the back of the fridge
- The dressing will separate slightly over time, just give it a good stir before serving
Save However you are feeling about life right now, this salad will be there for you in the refrigerator. That has to count for something.
Recipe Questions & Answers
- → Why is it called Divorce Salad?
The name likely refers to the separation of ingredients—distinct beans, cheese, and vegetables that come together in the bowl. It's also said to be perfect for those cooking for one, as it keeps well in the refrigerator for several days.
- → How long should I chill before serving?
For optimal flavor development, refrigerate for at least 30 minutes. However, chilling for several hours or overnight allows the beans to fully absorb the dressing and the onions to mellow, resulting in a more cohesive dish.
- → Can I use dried beans instead of canned?
Absolutely. Cook ½ cup each of dried chickpeas and black beans until tender, then drain thoroughly. This method yields a slightly firmer texture and allows you to control the sodium content.
- → What other vegetables work well in this salad?
Diced cucumber, bell peppers, cherry tomatoes, or diced radishes add crunch and color. For fresh summer flavor, consider adding chopped fresh mint or basil alongside the parsley.
- → How should I store leftovers?
Keep in an airtight container in the refrigerator for up to 4 days. The beans will continue to marinate, intensifying the flavor. Give it a quick stir before serving and add fresh herbs if they've wilted.
- → Is this suitable for other dietary preferences?
This vegetarian dish can be made vegan by substituting feta with dairy-free cheese or adding extra olives for briny flavor. It's naturally gluten-free and packed with plant-based protein and fiber.