An easy and fresh alternative to traditional green salads, this chilled North African-inspired dish combines potato, bell peppers, cucumbers, and olives with a light and tangy vinaigrette. Simple to prepare, it's great to double or triple for potlucks or group meals. Serve with the salad spread out on a large platter to let the colors and shapes of the ingredients shine. Make extra dressing to reinvigorate leftovers the next day. For a pretty variation, serve the salad garnished with sliced or diced cooked beets.
Recipe information
Yield
Serves 4–6
Ingredients
Preparation
Step 1
1. Arrange the cucumber, potato and pepper slices, and the pitted olives on a serving plate or in a dish.
Step 2
2. Season with salt, if you like. (Olives tend to be very salty so you may not wish to add any extra salt.)
Step 3
3. Sprinkle the garlic, onions, olive oil, vinegar, and lemon juice over the salad. Chill for at least 1 hour. Before serving, sprinkle with the chopped mint leaves and cilantro leaves.
Recipe notes
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