Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Greek Mosaic Salad
• Greek Mosaic Salad Recipe Ingredients
• How to Make It
• Tips for Success

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Have you seen mosaic salads? They’re so pretty! So far I’ve seen melon mosaic salad (or “Tetris salad”) like this, this and this, and that presentation is just *chefskiss* perfect. Love.

I knew I wanted to bring that mosaic concept to a different type of salad. I originally wanted to do something that was fall-inspired, like apple, pear, and cheddar (and that’s still swirling in my brain), but when I was eating a Greek salad at a restaurant recently, it all clicked for me. The ingredients in horiatiki-style Greek salad would be PERFECT arranged mosaic-style!

So I got to work, settling pretty quickly on cherry tomatoes nestled into squares secured by feta, cucumber, and green bell pepper squares.

Then I scattered on some Kalamata olives, red onions, fresh herbs, and a simple oregano olive oil dressing. Gah, love at first sight (and then more love at first bite!)

Why You’ll Love Greek Mosaic Salad

• Crowd-pleaser: There’s no way this mosaic Greek salad won’t impress!
• Unique spin on a classic horiatiki-style Greek salad: Horiatiki Greek Salad is made simply with veggies and a straightforward dressing; no lettuce involved. It’s the perfect style of salad for the mosaic treatment!
• Surprisingly easy: This Greek salad isn’t just easy to put together, it’s really not fussy. No need to be precious about it and get the squares exact; it’s going to look amazing no matter what!

Greek Mosaic Salad Recipe Ingredients

• Red onion – You won’t need much onion; just enough to thinly slice and arrange over the top. I like to soak the onion in ice water to help mellow it out.
• Cucumber – I use one large English cucumber for this mosaic Greek salad. You can use different types of cucumber if you prefer, just make sure it’s large enough to cut into cubes.
• Green bell pepper – One large one with flat, even sides if you can find it.
• Feta cheese – You’ll want a block of solid feta. Blot it with a paper towel to help sop up some of the moisture.
• Cherry tomatoes – Try to find some cherry tomatoes that are smaller in size, or you can cut them in half.
• Kalamata olives – Just a few, halved and scattered across the top.
• Dressing – Just olive oil, red wine vinegar, dried oregano, and kosher salt.
• Fresh oregano and/or or mint leaves – Arrange on top to make it extra pretty.
• Bonus: I don’t have these in pics or ingredients but a few capers scattered along the top will never hurt!

Tips for Success

• Cut everything into roughly the same size cubes. I go for about 3/4-inch.
• To prep ahead, cut up your feta and veggies then store them separately in an airtight container in the fridge (bell pepper and onion can flavor the other ingredients if stored together). Assemble right before serving.

I hope you love this fun spin on Greek salad! It’s one of my favorite recipes I’ve created lately. I’ve always loved a horiatiki Greek salad, and I think the mosaic presentation brings it to the next level!

Print

Greek Mosaic Salad Recipe

Sweet cherry tomatoes are nestled in between squares of cool cucumbers, crisp green bell peppers, and creamy feta cheese. Drizzle with a simple red wine viniagrette, top with red onion, Kalamata olives, and fresh herbs and dazzle your guests!

Keyword greek mosaic salad, horiatiki greek salad

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 209kcal

Author Kare

Ingredients

• 1/4 small red onion, thinly sliced soaked in ice water for 15 minutes
• 1 English cucumber
• 1/2 large green bell pepper
• 4 ounces feta cheese in block form; drained
• 1 cup small cherry tomatoes if large, you can cut them in half
• 10-12 kalamata olives halved
• 3 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1/4 teaspoon dried oregano
• 1/8 teaspoon kosher salt
• 10-15 fresh oregano or mint leaves optional

Instructions

Soak the onions

• Thinly slice the onion and place it in bowl. Submerge it in ice water. Let it soak for 15 minutes. (This helps mellow out the flavor and makes them nice and crisp.)

Cut the veggies & feta

• Meanwhile, cut the four sides off of the cucumber to square it off, leaving some green peel on the corners for color. Cut into roughly 3/4-inch cubes.
• Cut the sides off of the green pepper, as large as possible. Square the edges then cut each piece into 3/4-inch wide squares.
• Cut the feta into approximately 3/4-inch squares.

Arrange the salad

• On a large rimmed platter, arrange the cucumber, feta, and bell peppers, leaving room for a cherry tomato here and there.
• Plop the cherry tomatoes into the blank spaces.

Top with onion and olives

• Drain the red onion slices and arrange over the top. Scatter the Kalamata olive halves over the top, too.

Add the dressing

• In a small bowl, whisk together the olive oil, red wine vinegar, oregano, and 1/4 teaspoon kosher salt. Drizzle dressing over the top of the salad.

Garnish

• Sprinkle with a pinch of coarse salt. Decorate with fresh oregano or fresh mint if desired.
• To serve, use a flat server or large serving spoon and scoop salad pieces onto a plate or into bowls.

Notes

Serves 4 as a side or 2 as a main dish.

To store leftovers, wrap the platter tightly with plastic wrap and refrigerate for up to 3 days. I’ve also simply moved the ingredients into a storage bowl for easier storing (even if the mosaic presentation is lost!)

Nutrition

Serving: 1cup | Calories: 209kcal | Carbohydrates: 7g | Protein: 5g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 25mg | Sodium: 559mg | Potassium: 267mg | Fiber: 2g | Sugar: 3g | Vitamin A: 583IU | Vitamin C: 24mg | Calcium: 173mg | Iron: 1mg

The post Greek Mosaic Salad appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Ingredients for Black Beans from Scratch
• How to Cook Dried Black Beans
• How Do I Know My Black Beans Are Done?
• Frequently Asked Questions
  • Are black beans healthy?
  • Are black beans gluten-free?
  • How long to soak black beans?
  • How long to cook black beans?
• Favorite Black Bean Recipes

• Jump to the full, printable recipe
• Read reviews & comments

The Story Behind the Recipe

Black beans are one of the tastiest, most versatile plant-based proteins around. I love to make black beans from scratch, and I thought I should share here how to cook dried black beans too!

I fully admit, I’m not averse to cracking open a can of black beans now and then. But cooking dry black beans (from scratch) with a small handful of ingredients to maximize flavor is my absolute favorite way to enjoy them.

I’ve made black beans from scratch a gazillion ways in my search to create tender, flavorful – indeed supremely delicious – black beans. I wanted to be able to scoop the beans directly from their cooking pot onto my plate and be blown away, and this recipe does that for me.

I LOVE these beans – they’re my favorite dried black beans recipe.

In fact, I used to call this recipe “Supremely Delicious Black Beans from Scratch.” They’re that good!

Ingredients for Black Beans from Scratch

These are ingredients that are carefully selected to add flavor to the beans without affecting the cooking process. We’ve got onion, garlic, a bay leaf, and my secret weapon: whole cloves. Not more garlic, but the spice! Awhile back I had a feeling that the subtly warm spiced aura that cloves impart would pair fabulously with black beans, and I humbly believe I was right.

So now, you’ll only find me cooking black beans with a little bundle of cloves thrown into the mix.

• One pound dried black beans – Rinse them in a sieve and sort through them to look for any little sticks, rocks, clumps of dirt etc. (rare but it can happen!). I start out with one pound of dried black beans – the fresher the better. Did you know dried black beans that are more than a year old tend to have less flavor and can take much longer to cook? So, buy your beans from a place where you know turnover is fairly high so that you have the freshest dry black beans in your cupboard.
• Onion & garlic – they infuse so much flavor into these black beans!
• Cloves – whole cloves, the spice. Totally optional but highly recommended – they give just a little earthy, warm flavor that goes so well with black beans and the dishes we use them in!
• Bay leaf – for more flavor!
• Water – lots of it
• Salt and pepper – added after they cook
• Red wine vinegar – a kick of acid that takes these black beans over the top!

How to Cook Dried Black Beans

First, soak your beans. Some people don’t feel the need to soak their beans, but me? I believe in soaking. The threat of gastro-related side effects is enough to keep me firmly on “soak” side of the line – plus, soaking helps dried black beans cook a little faster. Win win.

Then, drain and rinse the beans. Return them to the pot with water, and simmer for 30-40 minutes until tender.

How Do I Know My Black Beans Are Done?

You can tell the beans are done when you pull one out and blow on it, and the skin peels back (I also bite into a couple just to be sure!)

And then we simmer.

After the beans have cooked (and only after, because salt can slow down the cooking!) I add a bunch of salt directly to the pot of beans, along with a splash of red wine vinegar to just accentuate and brighten the flavors.

And that’s it! Supremely Delicous Black Beans from Scratch. Use them in soups, in chili, in breakfast, and – perhaps best of all – just plain on their own. So so good.

I love to make a big pot of these beans on Sunday to enjoy all week long. They also freeze well – I like to freeze in 1 1/2 cup increments so I can just pull out a bag of cooked black beans and use them in place of one can.

Note: If you prefer to cook your black beans in a slow cooker, Lindsey’s how-to is terrific!

Frequently Asked Questions

Are black beans healthy?

“Healthy” can mean different things to different people, but the general consensus, I think, is that black beans are good for you. They are loaded with fiber and protein, and are a decent source of plant-based iron. Black beans are not considered low in carbs, so if you’re eating keto, you might want to look elsewhere.

Are black beans gluten-free?

Yes, black beans and other legumes are naturally gluten-free.

How long to soak black beans?

For the overnight method, add beans to a large soup pot and cover with water to about 4 inches above the top of the beans. Set in a safe place and let sit for 8 hours or overnight.

For the faster quick-soak method, add beans and water to a large pot and place on the stove over high heat. Bring to a boil. Boil for a couple of minutes, then remove the pot from heat and cover. Let soak for one hour.

How long to cook black beans?

This is a hard one to answer, because the cooking time can really vary depending on the age of your dried beans. Generally, it takes 30-60 minutes to cook up a pot of pre-soaked beans. To tell if the beans are done, scoop a few beans out of the pot and blow on the beans. If the skin peels and curls, your beans are cooked. Try one to be sure!

Favorite Black Bean Recipes

• I love black beans in chili! For a fast and easy chili recipe, check out Simple Instant Pot Vegan Black Bean Chili. One of my favorite black bean recipes is this Caribbean-inspired chili with black bean and mango. Trust me – so good! Black beans pair especially well with pumpkin – I love this Slow Cooker Black Bean Pumpkin Chili.
• This Southwest Mac & Cheese ups the protein quotient with black beans. I love this one!
• Black bean soup is so hearty! For a spicy variation that adds in some white beans too, try Jalapeño Black Bean & White Bean Soup. And for a fall/winter spin, how about this Roasted Butternut Squash Black Bean Soup?

Print

How to Cook Dried Black Beans

My favorite way to enjoy black beans is straight out of the pot after they've simmered with this simple list of heady aromatics. So easy and supremely delicious.

Course Main Course

Cuisine American

Keyword beans

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 12

Calories 135kcal

Author Kare

Ingredients

• 1 pound dried black beans rinsed and picked over
• 1 medium yellow onion peeled and quartered
• 4 medium cloves garlic peeled and halved
• 1 bay leaf
• 6 whole cloves The spice, not more garlic! Inside a tea infuser or tied in a cheesecloth bundle
• About 10 cups water
• 1 tablespoon salt
• 1 tablespoon red wine vinegar

Instructions

• Place the beans in a colander and rinse under water. Wash well to rinse out any dirt clumps and pick out any tiny rocks or twigs you might see. Pour into a large soup pot or Dutch oven and cover with water to about 4 inches above the top of the beans. Set in a safe place and let sit for 8 hours or overnight.
• When it’s time to cook the beans, discard soaking water by draining the beans in a colander. Give them a quick rinse. Return soaked beans to the pot and add the onion, garlic, bay leaf, and cloves. Add about 10 cups water, filled to about 4 inches above the top of the beans.  Set over medium-high heat and bring to a boil. Reduce heat to medium-low and simmer, partially covered, until the beans are tender, 30-40 minutes (longer for higher altitudes). You can tell the beans are done when you blow on them and skins peel back (I also bite into a couple just to be sure!)
• Remove from heat and stir in the salt and red wine vinegar. Remove the bay leaf, bundle of cloves, and any large bits of onion and garlic you can find.
• Scoop them up with a slotted spoon to serve immediately or let then cool then spoon drained beans into airtight zipper bags to freeze for later. They also keep in the fridge in an airtight container for 3-4 days.

Nutrition

Serving: 0.5cup | Calories: 135kcal | Carbohydrates: 25g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Sodium: 584mg | Potassium: 578mg | Fiber: 6g | Sugar: 1g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 2mg

The post How to Cook Dried Black Beans appeared first on Kitchen Treaty.