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Lemon & Dill Spread Mediterranean Salad

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
Cuisine Greek
Prep Time 30 minutes
Servings
Ingredients
White Bean Spread
Mediterranean Summer Salad
Cuisine Greek
Prep Time 30 minutes
Servings
Ingredients
White Bean Spread
Mediterranean Summer Salad
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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Chop Surprise Pasta

Easy and yummy pasta salad. Great for any occasion and can be made for large or small parties! For dinner, try adding grilled chicken, steak or fish!

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Chop Surprise Pasta Yum
Prep Time 15 min
Cook Time 20 mins
Servings
people
Ingredients
Prep Time 15 min
Cook Time 20 mins
Servings
people
Ingredients
Recipe Notes

Start boiling water in a large pot for the pasta.

Boil the pasta as instructed on package. Start cleaning the Italian Parsley leaves and remove the leafs from the stem. Finely chop all leaves and set aside. Clean the tomatoes and finely chop, set aside with Parsley. If feta is not already crumbled or diced, do so.

Strain and rinse the pasta, add a bowl of ingredients to a pot, toss on a low heat. Slowly drizzle EVOO and Milanese Gremolata over the entire dish, stir well, Add 18 year Balsamic, Stir well. Salt and pepper to taste!

 

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