Turkey, Feta, White Bean Salad

Turkey Feta Salad

The ‘French’ dressing I made for this salad is a play on the bottled French Dressing I grew up with in the Midwest.
I used both green and purple basil leaves.


  • 10oz (300gr) turkey cutlets
  • 1/2 cup ((4oz, 120gr) marinated artichoke hearts, cut if huge
  • 1/2 cup (3oz, 90gr) cherry tomatoes, cut in half
  • 8oz (240gr) white beans (cannellini), drained, rinsed 
  • 1/3 cup (1.5oz, 45gr) dry-cured, Greek olives, pitted, cut in half
  • 2oz (60gr) feta, crumbled
  • 2 tbs fresh basil leaves, large leaves torn
  • Lettuce – enough for 2 main meal salads, cleaned, torn
  • Marinade for turkey:
  • 1 tbs soy sauce
  • 1 tbs ketchup
  • 1 tbs red wine vinegar
  • 2 tbs olive oil
  • ‘French’ Vinaigrette:
  • 2 tbs ketchup
  • 2 tbs red wine vinegar
  • 2 tsp Dijon-style mustard
  • 1/4 tsp paprika
  • 3 tbs salad olive oil


  • Mix all ingredients for marinade, spoon onto turkey and set aside.
  • Vinaigrette:
  • Whisk together ketchip. vinegar, paprika, and mustard.
  • Slowly add olive oil, whisking constantly.
  • Wjen ready cook turkey on barbecue grill or in a skillet until done, 4 – 7 minutes per side, depending on thickness.
  • Remove and let rest while assembling the salad.
  • To assemble:
  • Put lettuce and basil leaves into a large salad bowl.
  • Add half of the vinaigrette to the lettuce and toss well to coat.
  • Slice turkey into strips.
  • Add turkey, beans to lettuce, along with the rest of the vinaigrette, toss well.
  • Add tomatoes, artichoke hearts, olives, feta, toss gently and serve.


I used thinly sliced turkey breast for this, but chicken breasts would work as well.

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