📝 About This Recipe
Fasolosalata is a cornerstone of the Greek 'Lathera' tradition, celebrating the humble white bean as a vibrant, protein-packed masterpiece. This refreshing salad combines creamy cannellini beans with crunchy garden vegetables, briny olives, and a zesty lemon-herb dressing that sings of the Aegean summer. It is a versatile dish that works perfectly as a light lunch, a robust side, or a standout addition to a traditional mezze platter.
🥗 Ingredients
The Bean Base
- 3 cups Cannellini or Great Northern beans (cooked, rinsed and thoroughly drained (approx. two 15oz cans))
Fresh Vegetables
- 1/2 medium Red Onion (finely diced)
- 1 large Cucumber (English or Persian, diced into 1/2 inch pieces)
- 1 cup Cherry Tomatoes (halved or quartered)
- 1 medium Red Bell Pepper (seeded and finely diced)
- 1/2 cup Fresh Flat-Leaf Parsley (finely chopped)
- 2 tablespoons Fresh Dill (finely chopped)
The Dressing
- 1/3 cup Extra Virgin Olive Oil (high quality, Greek origin preferred)
- 3 tablespoons Lemon Juice (freshly squeezed)
- 1 tablespoon Red Wine Vinegar (for a sharp, tangy finish)
- 2 cloves Garlic (minced into a paste)
- 1 teaspoon Dried Greek Oregano (crushed between palms to release oils)
- 1/2 teaspoon Sea Salt (plus more to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
The Finishing Touches
- 1/2 cup Kalamata Olives (pitted and sliced)
- 1/2 cup Feta Cheese (crumbled high-quality sheep's milk feta)
- 1 tablespoon Capers (drained and rinsed)
👨🍳 Instructions
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1
If using canned beans, pour them into a colander and rinse thoroughly under cold running water until the water runs clear. Let them sit for 5-10 minutes to drain completely; excess water will dilute the dressing.
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2
In a small glass jar or bowl, whisk together the extra virgin olive oil, fresh lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and pepper until the dressing is emulsified.
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3
Place the finely diced red onion in a small bowl of cold water for 5 minutes. This 'mellows' the raw bite of the onion while keeping the crunch. Drain and pat dry.
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4
In a large, wide mixing bowl, combine the drained white beans, diced cucumber, halved cherry tomatoes, and red bell pepper.
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5
Add the mellowed red onions, chopped parsley, and chopped dill to the vegetable mixture.
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6
Pour about three-quarters of the dressing over the bean and vegetable mixture. Toss gently with a large spoon or rubber spatula, being careful not to mash the beans.
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7
Add the sliced Kalamata olives and the rinsed capers. Fold them in gently to distribute the briny flavor throughout the salad.
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8
Taste the salad. Beans absorb a lot of salt and acid, so you may need to add the remaining dressing or an extra squeeze of lemon at this stage.
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9
Sprinkle the crumbled feta cheese over the top. I prefer to fold in half of the feta and leave the rest on top for a beautiful presentation.
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10
Cover the bowl with plastic wrap and let the salad rest at room temperature for at least 30 minutes, or in the refrigerator for 1 hour. This 'marinating' period is crucial for the flavors to meld.
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11
Before serving, give the salad one final, very gentle toss. If the beans look a little dry, drizzle with a touch more olive oil.
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12
Transfer to a shallow serving platter and garnish with a few extra sprigs of fresh parsley or a pinch of oregano.
💡 Chef's Tips
For the best texture, use dried beans soaked overnight and simmered with a bay leaf until tender but still firm to the bite. Always use high-quality Greek feta sold in brine; avoid pre-crumbled varieties which can be dry and overly salty. If you find raw onions too sharp, soaking them in the lemon juice/vinegar mixture for 10 minutes before adding the oil creates a quick pickle effect. Don't skip the fresh dill; it provides an authentic 'Greek' herbal profile that parsley alone cannot achieve. This salad actually tastes better the next day, making it an ideal candidate for meal prep or make-ahead dinner parties.
🍽️ Serving Suggestions
Serve alongside grilled lamb chops or lemon-oregano chicken for a complete Mediterranean feast. Pair with a crisp, chilled glass of Assyrtiko or a dry Rosé to complement the acidity of the lemon. Serve as part of a mezze spread with warm pita bread, tzatziki, and dolmades. For a vegan version, simply omit the feta or replace it with creamy avocado chunks. Use leftovers as a filling for a whole-wheat wrap or stuffed into a halved pita for a healthy lunch.