One of the most common Greek salads is ambelofasoula, the Greek version of String Bean Salad. It seems that a salad can’t be simpler and so popular at the same time. The most traditional version of this salad calls for boiled beans, and lemon juice and olive oil for garnish. Adding some dill is not rare, and it could be also considered as traditional version.
Of course, there are many versions of string – bean salad in Greece. How “rich” this salad is, depends sometimes whether it’s eaten in summer or during one of the cooler months. In some regions people add either fresh or cooked tomatoes, garlic, olives…It often depends on the personal preference.
Anyway, ambelofasoula as traditional as it can be, will never let you down. Green beans are widely popular in Greece as elsewhere in the world. Greece is a very proper location for their growth given its abundance of sun which helps those beans reach their edible state fast. The fact is that green beans are eaten while still not ripen, or before the seeds get fully developed.
Ambelofasoula – Recipe for String Bean salad
- ½ kg. green beans, boiled
- 2 lemons, squeezed
- Olive oil
- 1 bunch of dill (optional)
Remove strings from beans, and wash them well. Put them in boiling, salted water and cook them until tender. When done, drain and let them dry.
Pour olive oil and freshly squeezed lemon juice over the beans, and if using, chopped dill.
Greek names of the ingredients of this salad
- string beans = ambelofasoula, αμπελοφάσουλα
- lemons = lemonia, λεμόνια
- olive oil = elaiolado, ελαιόλαδο
- salt = alati, αλάτι
- dill = anithos, άνηθος