Add 1/4 cup extra virgin olive oil into a bowl, along with 1 tbsp sherry vinegar, finey grate in 1 clove garlic, add 1 tsp dried oregano, 2 tbsp finely chopped fresh parsley and season with sea salt & black pepper, whisk together and set aside
Drain the canned white beans into a colander, rinse under cold water and then shake off any excess water, transfer the beans into a large bowl
Cut the cucumber into small 1/4 inch (.635 cm) pieces, thinly slice the shallot and cut the cherry tomatoes in half, add the ingredients into the bowl with the beans, season with sea salt & black pepper
Pour the dressing over the ingredients and gently mix together until well mixed, transfer into a serving dish and serve chilled or at room temperature, enjoy!
Get the Extra Virgin Spanish Olive Oil I used to make this Recipe