Lemon & Dill White Bean Spread with Mediterranean Cherry Tomato & Cucumber Salad
This is a dish that looks elaborate and takes about fifteen minutes. The Wild Dill Olive Oil transforms plain cannellini beans into something silky and herb-forward — the kind of spread that makes people assume you spent real effort on it. Topped with a marinated Mediterranean salad dressed in Oregano White Balsamic and finished with feta and olives, the whole platter is cooling, fresh, and built to impress at any summer table. Serve it with warm pita or grilled flatbread and watch it disappear.
Recipe: Lemon & Dill White Bean Spread with Mediterranean Salad
Serves 6–8 as a starter
Part One: Dill & Lemon White Bean Spread
Ingredients:
3 cans (15.5 oz each) white cannellini beans, drained and rinsed
2 cloves fresh garlic
⅓ cup Wild Fernleaf Dill Olive Oil, plus more for drizzling
1 tbsp fresh squeezed lemon juice
Sea salt to taste
Instructions:
Place beans, garlic, dill olive oil, and lemon juice in a food processor or blender. Process until completely smooth and creamy.
Taste and adjust seasoning — the salt level will vary depending on the beans.
Transfer to a bowl and refrigerate until slightly thickened, at least 30 minutes.
Part Two: Mediterranean Summer Salad
Ingredients:
1 cup cucumber, cut into ½-inch dice
1 cup cherry tomatoes, halved (or 1 cup fresh tomatoes, diced)
½ cup feta cheese, crumbled
½ cup pitted olives, coarsely chopped or halved
2 tbsp fresh dill, chopped
2 tbsp fresh flat-leaf parsley, chopped
¼ cup Single Estate Extra Virgin Olive Oil
2 tbsp Oregano White Balsamic
1 tsp sea salt
Fresh ground pepper to taste
Instructions:
Combine the cucumber, tomatoes, olives, dill, and parsley in a sealable container.
In a small bowl, whisk the Oregano White Balsamic with the salt until dissolved. Add the olive oil and pepper and whisk to combine.
Pour the dressing over the vegetables and marinate refrigerated for up to 1 hour — no longer, or the tomatoes will soften too much.
Assembly: Spoon the white bean spread into a wide shallow bowl or spread across a large platter. Pile the marinated salad on top. Finish with extra crumbled feta, fresh herbs, and a generous drizzle of Dill Olive Oil. Serve immediately with warm pita or grilled flatbread.
Why We Love It: This dish is endlessly adaptable — the bean spread works equally well as a dip for vegetables, a sandwich spread in place of hummus, or a base for grilled fish. The Oregano White Balsamic in the salad dressing is doing something really special here: its herbal brightness lifts the whole dish and ties it to the dill in the spread. It's one of those combinations that makes the products speak for themselves.
