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.
Bread is back, baby. Help us keep the recipes rising. Your support ensures The Nosher remains a free resource for everyone in our community seeking a taste of home or a new tradition. Donate today to keep Jewish food 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.
