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Green Bean Salad with Chopped Onion and Diced Smoked Pork

Consider this a Mediterranean Diet recipe that is the perfect example of plant-forward with bits of animal protein, used in the way people used to incorporate meat in their traditional diets, a little bit here and there. There are a lot of great traditional cured pork products from all around the Mediterranean and any of them can be used in this recipe.
Course entree, salad, starter
Cuisine Greek, Greek cuisine, Mediterranean diet
Keyword extra virgin olive oil, green beans, olive oil, smoked pork, summer salad
PREP TIME 15 minutes
COOK TIME 10 minutes


  • 1 pound fresh green beans trimmed
  • 1/4 cup extra-virgin Greek olive oil
  • 2-3 tablespoons Greek red wine vinegar
  • Salt and freshly ground black pepper
  • 1 large white onion minced
  • 2 good-quality roasted red peppers in brine such as Florina peppers, rinsed, drained and diced
  • 2 ounces Spanish jamon prosciutto di Parma, or Greek pasto or singlino pork, chopped
  • 1 hard-boiled egg chopped fine
  • 1/3 cup chopped fresh flat-leaf parsley


  1. Steam the beans for about 8 minutes or so, until tender but al dente, or blanch them in salted water (it helps retain their color) for about 6-7 minutes. Drain and rinse in a colander with cold running water. Pat dry.
  2. In a small bowl whisk together the olive oil, vinegar, salt and pepper.
  3. Place the beans in a serving bowl. Top with the minced onion, peppers, cured ham, egg and parsley. Pour the dressing over the salad and serve.