Summer exemplar – This recipe is cooling, healthy, delicious, and easy. Try this lemon and dill white bean spread topped with crunchy cucumbers, fresh herbs, cherry tomatoes and a sprinkle of olive oil marinated feta cheese.

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Lemon & Dill Mediterranean Salad Yum

Course

Side-dishes, Vegetarian

Cuisine

Greek

Prep Time

30 minutes

Servings

Ingredients

White Bean Spread

• 3 15.5 oz white cannellini beans drained
• 2 cloves garlic fresh
• 1/3 cup Redstone Dill Olive Oil
• 1 tbsp lemon juice fresh

Mediterranean Summer Salad

• 1 cup cucumber diced
• 1 cup tomatoes diced or cherry tomatoes halved
• 2 tbsp dill fresh, chopped
• 2 tbsp Parsley fresh, flat leaf, chopped
• 1/2 cup feta cheese
• 1/2 cup olives pitted, halved
• 1/4 cup Redstone Extra Virgin Olive Oil mild, medium, or robust
• 2 tbsp Redstone Serrano Honey Balsamic
• 1 tsp Salt
• 1/4 tsp pepper black

Course Side-dishes, Vegetarian Cuisine Greek Prep Time 30 minutes Servings Ingredients White Bean Spread 3 15.5 oz white cannellini beans drained 2 cloves garlic fresh 1/3 cup Redstone Dill Olive Oil 1 tbsp lemon juice fresh Mediterranean Summer Salad 1 cup cucumber diced 1 cup tomatoes diced or cherry tomatoes halved 2 tbsp dill fresh, chopped 2 tbsp Parsley fresh, flat leaf, chopped 1/2 cup feta cheese 1/2 cup olives pitted, halved 1/4 cup Redstone Extra Virgin Olive Oil mild, medium, or robust 2 tbsp Redstone Serrano Honey Balsamic 1 tsp Salt 1/4 tsp pepper black

Instructions

Spread

1. Place the beans, garlic, dill olive oil and lemon juice in the bowl of a food processor or blender and process until creamy and smooth. Adjust seasoning based on the salt level of the beans. Refrigerate until the bean spread becomes a bit thick.

Salad

1. Place the cut up vegetables in a sealable container. In a separate bowl, whisk the vinegar with the salt until dissolved. Add the olive oil the and pepper and whisk to combine. Pour over the vegetables and allow to marinate refrigerated for no more than an hour.
2. To assemble, spoon the bean spread into a wide shallow bowl. Top with the marinated Mediterranean Summer Salad. Garnish the salad with freshly cut herbs, crumbled feta, olives, and an additional drizzle of olive oil. Serve cold with pita or grilled flatbread.

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