Monastic Fasting Salad

About This Recipe

During the long Orthodox and Catholic fasting seasons, monastic cooks became masters of creating satisfying meals without meat or dairy. This hearty salad of white beans, roasted peppers, and olives dressed in herbs and good olive oil appears across Mediterranean monastic communities.

Ingredients

Serves 4

• 400 gcanned white beans(drained)
• 2 mediumred peppers(roasted and sliced)
• 80 gblack olives
• 3 tbspolive oil
• 1 tbspred wine vinegar
• 2 tbspfresh parsley(chopped)

Instructions

1. 1

   Roast peppers

   Roast peppers under a grill until charred, peel and slice.

2. 2

   Combine

   Toss white beans, roasted peppers, and olives in a bowl.

3. 3

   Dress

   Whisk olive oil, red wine vinegar, and parsley. Pour over salad.

4. 4

   Season and serve

   Season with salt and pepper. Serve at room temperature.

Variations

• •

  Add capers and sun-dried tomatoes.

• •

  Use chickpeas instead of white beans.

Storage

Refrigerate up to 2 days; bring to room temperature before serving.

Frequently Asked Questions