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Zov's Marinated Olive Salad
Serving Size: 14

Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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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

© 2008
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