Egyptian Black Olive Salad with Yogurt Dressing

Ingredients

• 2 cups (300g) black olives, pitted and halved 2 cups (300g) black olives, pitted and halved
• 2 cups (300g) cherry tomatoes, halved 2 cups (300g) cherry tomatoes, halved
• 1 small red onion, thinly sliced 1 small red onion, thinly sliced
• 1 cucumber, diced 1 cucumber, diced
• 1/4 cup (60g) fresh parsley, chopped 1/4 cup (60g) fresh parsley, chopped
• 1/4 cup (60g) fresh mint leaves, chopped 1/4 cup (60g) fresh mint leaves, chopped
• 1 cup (240g) Greek yogurt 1 cup (240g) Greek yogurt
• 2 tablespoons (30ml) extra virgin olive oil 2 tablespoons (30ml) extra virgin olive oil
• 2 tablespoons (30ml) lemon juice 2 tablespoons (30ml) lemon juice
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 180 kcal / 753 KJ
• Fat: 12g (Saturated Fat: 2g)
• Carbohydrates: 15g (Sugar: 6g)
• Protein: 5g
• Fiber: 4g
• Salt: 0.8g

Preparation

1. 1.
   In a large bowl, combine the black olives, cherry tomatoes, red onion, cucumber, parsley, and mint leaves.
2. 2.
   In a separate bowl, whisk together the Greek yogurt, olive oil, lemon juice, salt, and pepper until well combined.
3. 3.
   Pour the yogurt dressing over the salad ingredients and toss gently to coat.
4. 4.
   Adjust the seasoning if needed.
5. 5.
   Let the salad sit in the refrigerator for at least 30 minutes to allow the flavors to meld together.
6. 6.
   Serve chilled and enjoy!

Treat your ingredients with care...

• Black olives — Rinse the olives under cold water to remove excess saltiness before using in the salad.

Tips & Tricks

• For a creamier dressing, you can add a tablespoon of tahini to the yogurt dressing.
• Feel free to customize the salad by adding other vegetables such as bell peppers or radishes.
• If you prefer a spicier kick, sprinkle some chili flakes or drizzle hot sauce over the salad before serving.
• Serve the salad as a side dish with grilled meats or as a light lunch with some crusty bread.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Serving advice

Serve the Egyptian Black Olive Salad with Yogurt Dressing chilled as a refreshing side dish or as part of a mezze platter. Garnish with additional fresh herbs for an extra pop of color.

Presentation advice

Arrange the salad in a shallow serving dish, allowing the vibrant colors of the ingredients to shine through. Drizzle a little extra olive oil on top and sprinkle some chopped parsley for an elegant touch.