We like our salads rustic and robust and this classic Greek rendition is both of those things and more with its salty, crispy crunch. Onto the plate it goes with velvety pan-fried salmon for a 30-minute dinner that can't be beaten for simple, quick satisfaction.
Peel and thinly slice eschalot. In a bowl large enough to fit the salad, add 2 teaspoons olive oil, red wine vinegar, eschalot, dried oregano and a generous pinch of salt and pepper and mix to combine. Set aside.
Drain and rinse cannellini beans. Halve cherry tomatoes. Remove core and seeds from capsicum and discard. Cut capsicum into 3cm pieces. Cut cucumber into a 3cm pieces.
Add cucumber, cherry tomatoes, capsicum, cannellini beans and olives to bowl with the dressing and mix to combine. Season generously with salt to taste.
Heat a frypan over medium heat. Brush fish with remaining oil and season with salt. Place fish, skin-side down, in frypan and cook for 5–6 minutes. Turn and cook for a further 4 minutes for medium, or until cooked to your liking. While the salmon is cooking, continue with step 5.
Crumble feta into large pieces and gently fold through salad.
Divide salad between bowls and top with salmon to serve.