Mediterranean Classics
Free recipe
Roasted White Bean Salad
Bright, herb-forward white bean salad that proves mediterranean cooking is about restraint, not shortcuts.
***** 4.8 · 451 ratings
Method
A few unhurried steps. Read them through once before you start.
- Gather and prep everything first: measure the spices, chop the aromatics, and bring the main ingredients to room temperature so they cook evenly.
- Heat the oven to 220C (425F). Toss the main ingredients with oil and seasonings and spread them in a single layer so they roast rather than steam.
- Roast, turning once halfway, until caramelized and tender at the center. The edges should be golden and a little crisp.
- Build the sauce and finish: stir through the fresh herbs, adjust salt and acid, and let everything come together off the heat for a minute or two.
- Serve the white bean salad warm, with plenty of good bread or a simple salad alongside. This makes about 2 servings; leftovers keep well for a day.
More Mediterranean Classics
You might also like
Mediterranean Classics
Free
Comfort with a mediterranean soul: roasted pepper salad, built on caramelized aromatics and a slow, steady sim...
Mediterranean Classics
Members
This baked feta leans on good olive oil, bright acid, and fresh herbs -- simple ingredients treated with care.
Mediterranean Classics
Free
A mediterranean favorite: butter bean casserole, cooked low and slow so every layer of flavor has time to sett...
Mediterranean Classics
Members
This white bean salad with Garlic and Herbs leans on good olive oil, bright acid, and fresh herbs -- simple in...