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.
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
Place the cut up vegetables in a sealable container.
In a separate bowl, whisk the champagne balsamic vinegar with the salt until dissolved.
Add the olive oil and pepper and whisk to combine.
Pour over the vegetables and allow to marinate refrigerated for no more than an hour.
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.
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.
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