Let’s cook… Ospriáda-style salad à la Savouidakis!
| RecipesThe traditional Cretan casserole of 13 types of pulses reimagined as a vibrant salad with a silky Savou extra olive oil finish, that enhances the legumes, brightens the herbs, and gets you into fall season, in the most wholesome way.
Ingredients (serves 4–6)
- 300 g mixed legumes of choice (chickpeas, lentils, black-eyed peas)
- 1 small red onion, finely chopped
- 2 ripe tomatoes, diced
- 1 green pepper or cucumber, diced
- Handful fresh parsley, chopped
- 1–2 tbsp capers or a few Cretan olives
- Juice of 1 lemon
- ½ cup Savou extra virgin olive oil
- Salt & freshly ground pepper
Method
Cook the legumes separately until tender, drain, and let cool. Combine with onion, tomato, pepper/cucumber, parsley, and capers/olives. Season with salt, pepper, and lemon juice. Finish with a generous pour of Savou extra virgin olive oil and toss gently.
Serve at room temperature and enjoy as main course or as part of a meze spread.
