Vegetable salad with olives
4 servings
20 minutes
Olive vegetable salad is a light and refreshing dish inspired by French cuisine. It combines crunchy young cabbage, sweet red pepper, fresh cucumbers, and spicy radish for a rich texture. Kalamata olives and black olives add a rich flavor with a hint of acidity. The dressing made from aromatic herbs, garlic, and lemon juice adds freshness and depth. This salad is perfect as a light appetizer or side dish to main courses.
1
Finely shred the cabbage and peeled red pepper, salt it, and lightly mash with hands. Cut cucumbers and radishes into very thin slices.
- Young (spring) cabbage: 300 g
- Red sweet pepper: 1 piece
- Cucumbers: 6 pieces
- Radish: 1 bunch
- Salt: to taste
2
Cut olives and black olives into 4 pieces. Mix with the salad.
- Kalamata olives: 75 g
- Pitted black olives: 75 g
3
Finely chop green onions, basil, dill, and garlic, place everything in a blender, add salt, pour in the juice of half a lemon and blend.
- Spring onion: 3 stems
- Basil: 0.3 bunch
- Dill: 0.3 bunch
- Garlic: 2 cloves
- Salt: to taste
- Lemon: 0.5 piece
4
Add the zest of half a lemon and oil, whisk again. Season the dressing with pepper, pour over the salad, and mix thoroughly.
- Lemon: 0.5 piece
- Unrefined sunflower oil: 80 ml
- Ground black pepper: to taste
