Prep 10 mins
Cook 0 mins
A fresh, flavourful and easy salad, this is a terrific side dish to spicy Moroccan dishes. Enjoy!
- 1 green pepper
- 2 tomatoes
- 1 cucumber
- 1 small onion
- salt & freshly ground black pepper
- 1 tablespoon oil
- 1 teaspoon vinegar
- 4 -6 black olives
- Wash and peel vegetables. Cut them into small dices then combine in a salad bowl.
- For the dressing, mix together oil, vinegar, salt and pepper. Pour the dressing over the salad, mix well.
- Garnish with diced black olives.
This is a delicious salad that really complimented Lamb Chops With Moroccan Spices last night. Really, I could easily make a light meal out of just the salad and be quite happy (and I likely will at some point). I used Kalamata olives and they did the job very well. Keeper recipe.
Such an excellent foil to spicy foods. I had a spicy entree for lunch today, and this salad cooled my mouth for the next bite. There is not much to the recipe, so the veggies shine and they need to be at their peak. Used tomatoes from my garden and a yellow pepper, as that is what I had, plus a mini-cucumber of some type that I picked up. I think it would also be nice with some fresh parsley or other herbs, but it is delicious as is.
A great salad and will be coming with me to the next potluck! It is so pretty and tastes light and fresh. The few olives are a wonderful taste treat without being overwhelming. Made for ZWT -- X-tra Hot Dishes.