Greek Butter Bean Salad With Tomatoes, Dill, and Oregano

This take on Greek gigantes plaki is loaded with herbs, spiced with a pinch of cinnamon, and best served at room temperature. [Photograph: Jennifer Olvera]

Inspired by gigantes plaki (Greek-style baked beans), this flavorful salad features butter beans enveloped in a vinegar-spiked tomato dressing, with dill, oregano, and a touch of cinnamon.

Greek Butter Bean Salad With Tomatoes, Dill, and Oregano

About This Recipe

Yield:Serves 4
Active time:10 minutes
Total time:1 hour
This recipe appears in: Summer Bean Salads: Greek Butter Bean Salad With Tomatoes, Dill, and Oregano


  • 1/2 tablespoon extra-virgin olive oil
  • 1/2 medium yellow onion, finely chopped
  • 2 medium cloves garlic, minced
  • 1 (14.5-ounce) can butter beans, drained and rinsed
  • 1/4 cup canned tomato puree
  • 1 1/2 teaspoons red wine vinegar
  • 1 teaspoon minced fresh dill
  • 1 teaspoon minced flat-leaf parsley
  • 1/4 teaspoon dried oregano, preferably Greek
  • Pinch of ground cinnamon
  • Kosher salt and freshly ground black pepper


  1. 1

    Heat oil over medium heat in a medium skillet until shimmering. Add onion and garlic and cook, stirring, until tender and nearly translucent, about 6 minutes.

  2. 2

    Add beans, tomato puree, vinegar, dill, parsley, oregano, and cinnamon. Season with salt and pepper, bring to a simmer, and cook until flavors meld, about 3 minutes. Refrigerate until ready to serve or cool to room temperature before serving. This dish is best eaten at room temperature, so remove from the refrigerator 1 hour before serving.


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