A big, bountiful salad is the best way to celebrate delicious seasonal produce, especially in this heat! Here is a simple but stunning salad recipes I love to make again and again.
Simple chilli stuffed green olive and tomato salad 💃
INGREDIENTS for 2
200g OLIVE ENVY CHILLI FILLED green olives. (or your choice of green olives if you can’t stand the heat!)
½ cup roughly chopped flat-leaf parsley
2 spring onions, thinly sliced
1 Lebanese cucumber, halved, seeds removed, cut into 1 cm pieces
2 large ripe tomatoes, seeds removed, cut into 1 cm pieces
2 tbsp pomegranate molasses (or an acid of your choice e.g., lemon juice or balsamic fare well here)
2 tbsp quality extra virgin olive oil (maybe a splash more)
35g (⅓ cup) walnuts, roasted, chopped
METHOD:
Cut the chilli stuffed olives in half width wise.
(Or slice the cheeks from your whole green olives, discarding the stones), and place in a bowl with parsley, onions, cucumber, and tomatoes.
To make the dressing, whisk together pomegranate molasses and oil in a bowl, season to taste.
Drizzle salad with dressing and toss gently to combine. Scatter over walnuts just before serving.
This salad pairs well with stuffed eggplant, or as a side dish to a Lamb casserole, or just on its own with a glass of Fiano or Pinot Noir 🍷
What is summer without salad - see you at the markets !
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