Mezze & Salads
Village Cracked Olive Salad
A punchy mezze salad of cracked olives, tomato, spring onion, parsley, lemon and olive oil.
- Prep
- 10 min
- Cook
- 0 min
- Total
- 10 min
- Serves
- 4
From Toula's table
Because cracked olives can be assertive and salty, the fresh tomato, herbs and lemon keep the salad lively and balanced.
Method
Step by step
- 1
Taste the olives first. If very salty, rinse briefly and drain well.
- 2
Combine the olives, tomato, spring onion and parsley.
- 3
Add lemon juice, olive oil and dried thyme and toss gently. Finish with chili flakes if using.
Toula Tip
Taste before seasoning with salt—the olives may already provide all the salt the salad needs.
Serving suggestion
Serve with bread, labneh, grilled halloumi or as part of a mezze table.
Storage
Refrigerate in a covered container for up to 2 days.
Substitutions
Add diced cucumber for extra freshness or a small amount of chopped chili for heat.
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