Artichoke Heart Salad with Olives
A five-minute meze: artichoke hearts, black olives and a lemon-olive oil dressing.
- Time
- 10 minutes
- Serves
- 4
- Level
- Easy
- Cuisine
- Mediterranean
Directions
- Drain the artichoke hearts and dry them well.
- Whisk the olive oil, lemon juice, garlic, oregano, salt and pepper into a dressing.
- Combine the artichokes, olives and pepper in a wide bowl.
- Pour over the dressing and fold gently — artichoke hearts break up easily.
- Scatter with mint, rest for 10 minutes, then serve.
Related
Recipe
Savoury Olive Cake
A breakfast cake bringing together brined olives and olive oil — a Turkish take on the Italian savoury cake tradition.
Recipe
Focaccia con Olive
Liguria's best-loved bread: focaccia made with plenty of olive oil and olives, soft within and crisp without.
Recipe
Gazpacho con Aceite de Oliva
Andalusia's cold soup: ripe tomato, cucumber and olive oil — the most cooling dish of a hot summer.