Back in March, when no one knew what the pandemic food supply chain would be like, we reflexively purchased bags of dried beans. They were cheap, shelf-stable supplies that could guarantee a source of quality protein if we were suddenly faced with food insecurity. In hindsight, we overreacted. On the bright side, we have a lot of beans on hand to make summer salads.

Fassolia piaz is the Greek variant. In its simplest form, boiled beans are mixed with chopped parsley, lemon juice, and olive oil. We like it expanded a bit to include chopped tomato, chopped cucumber, and skewers of fresh tuna cooked over hardwood charcoal. That makes it the Greek cousin to Salade Niçoise. You could add Kalamata olives or even sliced hard-boiled egg. Generous sprinkles of oregano, however, make it unmistakably Greek.

FASSOLIA PIAZ

Serves 4

Ingredients

8 oz. dry pea beans, soaked overnight
salt
1 lb. fresh tuna
pint of cherry tomatoes
extra virgin olive oil
oregano
2 tomatoes, peeled and chopped
1 cucumber, peeled and chopped
1 bunch parsley, minced
1 lemon, juice and grated peel
freshly ground black pepper
4 slicing tomatoes, peeled and cut in six wedges each

Directions

Drain the soaked beans, cover with fresh water, and bring to a boil. Skim off any foam on the surface. Strain and add water, again to cover the beans. When they come to a boil, add salt to taste, reduce heat, and simmer until soft (about 1/2 hour with pea beans, up to 90 minutes for larger white beans). Drain and let cool.

Cut tuna into cubes and thread on skewers, alternating with cherry tomatoes. Drizzle with olive oil and sprinkle generously with oregano. Cook on grill over hardwood charcoal about 3 minutes or until opaque.

Toss beans with chopped tomato and cucumber. Add minced parsley, lemon juice and grated peel and mix together. Add olive oil and salt to taste. Add some grinds of fresh black pepper on top.

Place bean salad on serving plate. Surround with tomato wedges and top with skewers. Serve with additional olive oil on the side.