Lemon & Dill White Bean Spread with Mediterranean Cherry Tomato & Cucumber 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.

Ingredient Spotlight. Our Wild Fernleaf Dill Infused Olive Oil gives the bean spread its fresh, herbaceous heart, all bright dill and grassy green. A drizzle of our Champagne Dark Balsamic Vinegar then wakes up the salad with a mellow, fruity acidity.

Ingredients

Dill and Lemon White Bean Spread

• 3 - 15.5 oz cans of white cannellini beans, drained (or 2.5 cups cooked cooled beans, drained)
• 2 cloves fresh garlic
• 1/3 cup North Conway Wild Fernleaf Dill Infused Olive Oil
• 1 Tablespoon fresh squeezed lemon juice
• Sea salt to taste
• North Conway Olive Oil Company Extra Virgin Olive Oil for drizzling

Mediterranean Summer Salad

• 1 cup cucumber cut into 1/2" dice
• 1 cup fresh tomatoes diced or cherry tomatoes cut in half
• 2 tablespoons fresh chopped dill
• 2 tablespoons fresh chopped flat leaf parsley,
• 1/2 cup feta cheese
• 1/2 cup pitted olives, coarsely chopped or halved
• 1/4 cup North Conway Olive Oil Company Extra Virgin Olive Oil
• 2 tablespoons North Conway Champagne Dark Balsamic Vinegar
• 1 teaspoon sea salt
• fresh ground pepper to taste

Instructions

Dill and Lemon White Bean 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.

Mediterranean Summer Salad

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

Chef's Notes

• Let the spread chill before serving. Resting firms it up so it holds a clean, spoonable base under the salad.
• Don't over-marinate the vegetables. An hour is plenty to season them while keeping the cucumbers and tomatoes crisp.

Make It Yours

• Swap the cannellini beans for chickpeas, or fold in a spoonful of tahini for a nuttier, hummus-style spread.
• Brighten the salad with a splash of our Sicilian Lemon White Balsamic Vinegar in place of the champagne balsamic.

Allergens: Contains dairy (milk, from feta).

Shop for Wild Fernleaf Dill Infused Olive Oil at the shop.

Shop for Champagne Dark Balsamic Vinegar at the shop.