Summer bean salad with parsley and tomato

Course Salad
Cuisine Greek
Keyword beans
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Teti


  • 250 gr. medium white beans, soaked from the previous night
  • 1 tomato, diced into cubes
  • 1/2 bunch parsley, finely chopped
  • 1 fresh onion, finely chopped
  • juice of half a lemon
  • 4-5 tbsp extra virgin olive oil
  • oregano
  • fleur de sel


  1. In a large pot, add plenty of cold water and soak the beans the previous night.

  2. Boil the beans in clean salted water for about 20-30 minutes or until softened, taking care not to melt.

  3. Drain the beans and set them aside.

  4. Chop the tomato, parsley and fresh onion. Set aside.

  5. For making the ladolemono dressing just mix in a small bowl, the lemon juice and the oil. Typically ladolemono dressing is made by a 25-75 ratio (25% lemon juice and 75% olive oil) but it's up to your taste. Add some fleur de sel and dried oregano.

  6. In a large bowl, mix beans, parsley, tomato, and fresh onion.

  7. Pour our salad with ladolemono, whisk and serve.