1 can white beans, drained and rinsed

1/2 English cucumber, quartered and sliced into small chunks

1/2 pint baby heirloom tomatoes (or cherry tomatoes), sliced

1/4 cup crumbled Feta cheese

1/4 cup pitted Kalamata or Moroccan olives

1/4 cup chopped fresh parsley

1 tablespoon finely chopped fresh oregano

2 cups arugula

2 tablespoons extra virgin olive oil

2 tablespoons fresh lemon juice

Flake or kosher salt and freshly ground pepper to taste

In a medium mixing bowl, combine the beans, cucumbers and tomatoes. Add the Feta cheese, olives, parsley and oregano, and toss lightly. 

Place the arugula in a serving bowl. Pour the bean mixture over the arugula.

Whisk together the olive oil and lemon juice, and drizzle over the salad. Season with flake salt and freshly ground pepper.

Serves 2-4.