Shared by Shaily Lipa
Shared by Shaily Lipa
Fassolia Piaz (Greek White Bean Salad)
Yield: 6 to 8 servingsTime: 20 minutes plus overnight soak
Fassolia Piaz (Greek White Bean Salad)
Yield: 6 to 8 servingsTime: 20 minutes plus overnight soakFamily Journey
Thessaloniki, GreeceJaffa, Mandatory Palestine (present-day Israel)Holon, Israel
Tel Aviv, IsraelRa'anana, Israel
White bean salad is a beloved staple in Balkan kitchens, explains Shaily Lipa in her cookbook “Yassou: The Simple, Seasonal Mediterranean Cooking of Greece.” This version comes from her Greek grandmother Levana, who made it every Shabbat for the vibrant Greek breakfasts she served on the family balcony. Levana kept her recipe simple, seasoning it with just olive oil and vinegar, while Shaily adds lemon juice for a bright, tangy twist. The beauty of the dish lies in its simplicity — despite having so few ingredients, it’s remarkably full of flavor.
Read more about Shaily’s family in ”A Generous Greek Shabbat Breakfast Tradition Lives on in Shaily Lipa’s Home” and get her recipes for spanakopita (spinach pie) and horiatiki salata (Greek salad).
Ingredients
- 2 cups dried white beans, preferably cannellini or navy beans, soaked in water for at least 8 hours or overnight.
- 1 medium red onion, finely chopped
- ½ cup flat-leaf parsley, finely chopped
- ⅓ cup extra-virgin olive oil
- ¼ cup white wine vinegar
- 3 tablespoons lemon juice
- Kosher salt and freshly ground black pepper to taste
Preparation
Step 1
Rinse the soaked beans in a colander under cold water until the water runs clear, then drain.
Step 2
Transfer the beans to a large pot and add enough water to cover them by at least two inches. Bring to a boil over high heat, reduce the heat to low, and simmer uncovered for 90-120 minutes, until the beans are fully tender. Use a slotted spoon to skim off any foam that rises to the surface while the beans cook. Drain the beans and allow them to cool until lukewarm.
Step 3
Transfer the beans to a large bowl. Add the onion, parsley, olive oil, vinegar, lemon juice, salt, and pepper, and toss. Taste and adjust the seasoning, if needed.
Step 4
Serve at room temperature.
Step 5
Leftover fassolia piaz can be stored in an airtight container in the refrigerator for up to 4 days.
Excerpted from Yassou by Shaily Lipa (Artisan Books). Copyright © 2025.
