Chef's Recipes

Greek-style butter bean salad

Initially a winter salad at Greca restaurant, it's turned into a year-round dish because it tastes so good.

By Jonathan Barthelmess
  • 5 mins preparation
  • 25 mins cooking (plus cooling)
  • Serves 4
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"We started doing this salad in winter when tomatoes weren't good," says Jonathan Barthelmess of Greca, "but we liked it so much we kept it on the menu."


  • 400 gm canned butter beans, drained
  • 200 ml chicken stock
  • 50 ml extra-virgin olive oil, plus extra to serve
  • 2 celery stalks, peeled and thinly sliced, plus pale leaves to serve
  • 1 tbsp coarsely chopped mint
  • 1 tbsp coarsely chopped flat-leaf parsley


  • 1
    Combine beans, stock and oil in a saucepan and bring to the boil. Reduce heat to medium and simmer until beans are softened and stock has reduced by two-thirds (15-20 minutes). Remove from heat, stir in sliced celery, and cool to room temperature (10-15 minutes).
  • 2
    Toss bean mixture with herbs and celery leaves in a bowl, season to taste and serve drizzled with olive oil.


Drink suggestion: 2016 Gentilini Robola from Kefalonia. Drink suggestion by Sam Christie.

  • undefined: Jonathan Barthelmess