Olive Salad
This is a cold olive salad made with olives, tomatoes, cucumber, lemon, oregano, purslane, olive oil, and pepper paste. The chef notes that salt is unnecessary because the olives are salted, and suggests mint instead of purslane if it is unavailable. No exact quantities or preparation time are given in the sources.
A simple salad centered on olives.
Like a quick mezze-style olive salad.
Ingredients
- Tomatoes
- Cucumber
- Olives
- Lemon
- Oregano
- Purslane
- Olive oil
- Pepper paste
- Salt
- instead of purslane (mentioned as a suggestion) Mint
Instructions
- In a mixing bowl, prepare the black olives and chop them/remove their pits as stated in the spoken instructions.
- On a cutting board, slice the tomatoes very thinly, then cut them into pieces smaller than typical salad pieces.
- On a cutting board, cut the cucumber into very small pieces like the tomatoes.
- In the mixing bowl, place the stacked sliced lemon with the olives and purslane.
- In the mixing bowl, add the oregano, pepper paste, and olive oil.
- In the mixing bowl, mix all the ingredients together until combined.
- Transfer the mixture to a serving plate and serve it cold.
- On the serving plate, garnish the dish with two pieces of lemon.