Fasolada is a traditional Greek and Cypriot dish. It is a bean soup generally made from dry white beans, olive oil, and vegetables like tomatoes, carrots, onions, and celery. The dish is considered a staple of Greek and Cypriot cuisine, often described as a national dish of sorts.

Fasolada has ancient roots, with some tracing its origins back to the Classical period of Greece when beans were a common food source. It is thought to have been cooked during the ancient festival of Pyanopsia in honor of Apollo. This festival involved a stew of beans and grains, believed to be a form of thanksgiving for harvests.

The simplicity of fasolada's ingredients makes it an accessible dish, historically popular among rural and working-class populations. It is often classified as a peasant food, given its reliance on inexpensive and readily available ingredients. It serves as an example of the Mediterranean diet, renowned for its health benefits due to the use of olive oil and legumes.

During periods of hardship, especially in wartime Greece, fasolada gained significance for being nutritious and fulfilling. The dish is typically seasoned with salt, pepper, and bay leaves. Sometimes variations include red pepper, oregano, and lemon. It can be served hot in the winter and at room temperature in warmer weather.

Fasolada reflects the Greek and Cypriot culture of utilizing natural, seasonal, and local ingredients. Though similar dishes appear throughout the Mediterranean due to shared dietary practices and agricultural conditions, fasolada remains distinctively tied to Greek and Cypriot culinary identity.