Mediterranean Salad

 

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I guess you could say this is a combination of a salade Nicoise and a Greek salad – featuring the punchy flavours of olives, roasted peppers and basil mixed with the fresh vibrancy of ripe cherry tomatoes and fine green beans. Ideal at any time of year, I think this salad particularly sings in early autumn when tomatoes are at their very best and the beans are still vibrant and delicate.

Mediterranean Salad (dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)

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Serves 4 as a side dish, 2 as a main course

  • 2 peppers
  • 1 tsp olive oil
  • 1/2 tsp herbs de Provence
  • 1 cup of halved cherry tomatoes (a big handful!)
  • 1 handful French green beans, stalk end chopped off
  • 1 spring onion, finely sliced
  • 1/2 cup mixed olives
  • Small bunch of basil leaves

Mustard Dressing

  • 1 tbsp wine vinegar
  • 3 tbsp olive oil
  • 1 tsp Dijon mustard
  • Salt and pepper
  • Pinch of sugar

– Skin the peppers, either by blistering the skin over a flame/under the grill. Or peel with a vegetable peeler, roughly slice
– Place in a baking tin, sprinkle with the oil and herbs, (plus some salt and pepper) and roast for 10-20 minutes in a hot oven until sweet and slippery. Cool.
– Whisk together the dressing ingredients and set aside
– Mix together all the salad ingredients with the dressing
– Serve on a pretty platter with some rustic bread

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2 Comments Add yours

  1. Sophie33 says:

    yum yum yumm, Lucy! Loved it too! Made it just now!

  2. Wow, that’s a beautiful salad! 🙂

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