Copycat Recipes More Free Copycat Recipes Kindle Unlimited Zov's Marinated Olive Salad Serving Size: 14 Ingredients: Amount Measure Ingredient -- Preparation Method Cooking Directions: -------- ------------ -------------------------------- 3 cups cracked green Greek olives 1 serrano chili -- seeds and veins removed, minced 1 bunch cilantro -- chopped 1 large ripe tomato -- diced Juice of 1 lemon 2 tablespoons extra-virgin olive oil 1/8 teaspoon Aleppo pepper -- (see * Note 1) 1 tablespoon pomegranate molasses -- (see * Note 2) Toasted pita chips -- for serving Lemon slices cut in half -- for garnish * Note 1: Aleppo pepper is a coarse powder made from Aleppo chilies grown throughout the Eastern Mediterranean. They have an earthy, full-flavored taste. Aleppo pepper is sold in Middle Eastern markets, but according to Zov Karamardian, if you can't find it, you can substitute a mixture of equal parts of ground cayenne and dried red chili flakes. * Note 2: Pomegranate molasses is sold at Middle Eastern markets. Combine all ingredients except lemon garnish and pita chips in a large non-aluminum bowl. Either serve immediately or cover and refrigerate for up to 2 days. To make pita chips, cut pita bread in half horizontally, then cut each half into 6 triangles. Bake on a baking sheet in a single layer in a 350 degree oven until crisp. Or fry in olive oil until crisp and drain thoroughly on paper towels. Presentation: Serve salad chilled or at room temperature. Garnish with lemon slices and accompany with pita chips. This recipe yields 14 servings. Nutritional data per serving: Calories, 46; protein, 0.7 gram; carbohydrates, 2 grams; fat, 4 grams; cholesterol, none; sodium, 760 milligrams. © 2008 copycat-recipes.net As an Amazon Associate I earn from qualifying purchases.