Greek Butter Bean Salad With Tomatoes, Dill, and Oregano Recipe

Greek Butter Bean Salad With Tomatoes, Dill, and Oregano Recipe

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.

  • Yield:Serves 4
  • Active time: 10 minutes
  • Total time:1 hour


  • 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.