Olive salad taverna
Discover the enticing flavors of a rustic olive salad taverna. Immerse your taste buds in a medley of briny olives and crisp, fresh vegetables.
Ingredients:
- 1 cup mixed olives, picholine, castelvetrano, kalamata
- 1 cup garbanzos, cooked, or rinsed canned
- 2 teaspoons preserved lemon, finely minced
- 2 teaspoons shallot, finely minced
- 1 garlic clove, finely minced
- 1 teaspoon fresh savory or thyme, minced, Richard Olney used savory with olives and I think it works really well
- 1/2 teaspoon chile flakes
- 2 tablespoons red wine vinegar
- 1 teaspoon pomegranate molasses
- 1/4 cup extra virgin olive oil
- kosher salt and fresh ground black pepper
- 1 head butter leaf lettuce
- hunks of feta and pita, optional
Instructions:
- Combine all ingredients except for the olive oil in a mixing bowl. Stir well to mix thoroughly. Season with black pepper, then pour in the olive oil. Mix gently to ensure everything is coated, then allow the salad to sit for a minimum of 1 hour, or ideally refrigerate it overnight.
- To prepare for serving, wash the butter lettuce and use a salad spinner to remove any excess water. Place two to three leaves on each plate. Give the salad a final stir to evenly distribute the ingredients. Taste and adjust seasoning if necessary by adding salt. Divide the chickpea and olive mixture evenly among the plates. Drizzle some of the dressing over the lettuce using a spoon. Enjoy!
Summary:
- Calories: 1274 kcal
- Fat: 81 g
- Protein: 32 g
- Carbs: 115 g
- Potassium: 779 mg
- Magnesium: 148 mg