• 1 tin white beans (eg cannellini or butter beans), drained and rinsed 
• 300g (approx) cherry tomatoes, halved
• Handful olives 
• 1 clove garlic, finely chopped (optional)
• Handful fresh parsley, roughly chopped
• 100g (approx) feta  cut into 2cm cubes
• Salt and pepper, to taste

Dressing

• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp red wine vinegar (use this ideally but if you don’t have any, cider vinegar is also ok)