📝 About This Recipe
Transport your senses to the shores of the Aegean with this vibrant and protein-packed staple of the Greek Mediterranean diet. Mavromatika, or 'black-eyed peas,' are prized in Greece for their creamy texture and earthy flavor, providing a hearty base for a symphony of crisp vegetables and pungent herbs. Finished with a signature 'Ladolemono' (lemon-oil) dressing, this salad is a masterclass in balancing acidity with freshness, making it a perfect centerpiece for a healthy lunch or a traditional Mezze spread.
🥗 Ingredients
The Legumes
- 2 cups Dry Black-Eyed Peas (rinsed and picked over for stones)
- 1 piece Bay Leaf (fresh or dried)
- 1 teaspoon Sea Salt (for the boiling water)
The Garden Vegetables
- 1/2 cup Red Onion (very finely diced)
- 3 pieces Spring Onions (white and green parts, thinly sliced)
- 1 piece Red Bell Pepper (diced into small cubes)
- 1/2 piece English Cucumber (seeded and diced)
- 1/2 cup Fresh Flat-Leaf Parsley (finely chopped)
- 2 tablespoons Fresh Dill (finely chopped)
- 1 cup Cherry Tomatoes (quartered)
The Ladolemono Dressing
- 1/3 cup Extra Virgin Greek Olive Oil (high quality cold-pressed)
- 3 tablespoons Fresh Lemon Juice (about 1 large lemon)
- 1 tablespoon Red Wine Vinegar (for a sharp kick)
- 1 teaspoon Dried Greek Oregano (rubbed between palms to release oils)
- 1 clove Garlic (minced into a paste)
- to taste Salt and Black Pepper (freshly ground)
Optional Toppings
- 100 grams Greek Feta Cheese (crumbled)
- 10-12 pieces Kalamata Olives (pitted and halved)
👨🍳 Instructions
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1
Place the rinsed black-eyed peas in a large pot and cover with 2 inches of cold water. Bring to a rapid boil for 2-3 minutes.
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2
Drain the beans in a colander and rinse them under cold water. This 'first boil' method helps remove impurities and makes the beans easier to digest.
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3
Return the beans to the pot and cover again with fresh water (about 4-5 cups). Add the bay leaf but do not add salt yet, as salt can toughen the skins.
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4
Bring to a boil, then reduce heat to low. Simmer gently for 30-40 minutes. You want them tender to the bite but still holding their shape perfectly—avoid overcooking them into a mush.
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5
In the last 10 minutes of cooking, add the teaspoon of sea salt to the pot to season the beans from within.
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6
Drain the cooked beans and discard the bay leaf. Transfer them to a large mixing bowl while still warm; this allows them to absorb the dressing more effectively.
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7
Prepare the dressing by whisking together the olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and pepper in a small jar or bowl until emulsified.
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8
Pour half of the dressing over the warm beans and toss gently. Let them sit for 10 minutes to soak up the flavors.
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9
While the beans cool, prep your vegetables: dice the red onion, bell pepper, and cucumber into uniform sizes to ensure a perfect bite every time.
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10
Add the diced vegetables, spring onions, tomatoes, parsley, and dill to the bowl with the beans.
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11
Pour the remaining dressing over the salad and toss thoroughly but gently to combine.
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12
Taste and adjust seasoning. You may need an extra squeeze of lemon or a pinch of salt depending on your preference.
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13
If using, gently fold in the crumbled feta and Kalamata olives just before serving to prevent the feta from coloring the entire salad.
💡 Chef's Tips
For the best flavor, make the salad 1-2 hours before serving to let the ingredients marinate. Always use dry beans rather than canned if possible; the texture is significantly superior and less metallic. If your red onion is too sharp, soak the diced pieces in cold water for 10 minutes then drain before adding to the salad. Ensure you use high-quality Greek Extra Virgin Olive Oil, as it is the 'soul' of the dressing. Don't overcook the beans! Check them at the 25-minute mark; they should be 'al dente' like pasta.
🍽️ Serving Suggestions
Serve alongside grilled octopus or sardines for a traditional coastal Greek meal. Pair with a chilled glass of Assyrtiko or a crisp Rosé to complement the lemon dressing. Enjoy as a light lunch with a thick slice of crusty sourdough bread to soak up the juices. Serve as part of a Meze platter with tzatziki, dolmades, and warm pita bread. It makes an excellent topping for a piece of grilled chicken or white fish.