The reason I l
ove this simple recipe is: you can prep it beforehand, it stays great, it’s cheap, and it’s very yummy! The vinaigrette is simple but very flavorful, as I have found many Moroccan Jewish recipes to be.
The recipe serves 4-6, but I like to double it and eat the leftover salad throughout chol hamoed.
The Nosher celebrates the traditions and recipes that have brought Jews together for centuries. Donate today to keep The Nosher's stories and recipes accessible to all.
Ingredients
For the salad:
1 thinly sliced cucumber
2 cold boiled potatoes, sliced
3 bell peppers, seeded and thinly sliced: i use one green, one red, one orange for color :)
2 2/3 cups pitted olives (any variety you like)
3 scallions, sliced thin
For the vinaigrette:
3-5 chopped garlic cloves
6 Tbsp olive oil
2 Tbsp white wine vinegar
Juice of 1/2 a lemon, or 1 Tbsp or so lemon juice
2 Tbsp chopped fresh mint
2 Tbsp chopped fresh cilantro leaves
salt to taste
Directions
Lay all of the veggies and potatoes out on a nice platter (think oval-shaped platter). Scatter the olives all around and the scallions on top.
In a small bowl whisk all the ingredients for the vinaigrette.
Pour vinaigrette over the veggies, olives, and scallions.
