In his new book The Lebanese Cookbook distinguished chef Hussien Dekmak presents a full spectrum of Lebanese dishes, from the light and quick for summer to the rich and nurtured for the winter. This lovely salad is one of those light, quick summery delights that abound in the book.
If you love olives, this dish is yours. Hussien remarks that this salad is presented as an appetizer but that in Lebanon it would be served with cheese for breakfast. What an amazing and colorful start to the day. This is not quite pancakes and syrup with bacon on the side. But it is probably, no surely, a healthier way to begin your day.
Hussien does not mention the breakfast beverage to apply here. Yes, coffee, perhaps his Lebanese coffee with cardamom. Or, if you are enjoying this in New York City, a deep Bloody Mary.
Olive Salad
Yield: serves 4
Ingredients:
- ⅓ cup kalamata or other black olives, pitted and sliced lengthwise
- ⅓ cup green olives, pitted and sliced lengthwise
- 2 tablespoons chopped scallions
- 1 medium tomato, chopped
- 1 tablespoon chopped mint
- 1 red bell pepper, seeded and chopped 1 tablespoon olive oil
- ½ tablespoon lemon juice
- Salt
Preparation:
Place all the ingredients in a bowl and toss together well.