Olive Salad from The Lebanese Cookbook by Hussien Dekmak - Cooking by the Book
Delightful olive salad with kalamata and green olives, scallions, tomato, and mint—perfect for a healthy breakfast or summery appetizer.
Ingredients
- ⅓ cup kalamata or other black olives, pitted and sliced lengthwise
- ⅓ cup green olives, pitted and sliced lengthwise
- 2 tablespoons chopped scallions
- 1 medium tomato, chopped
- 1 tablespoon chopped mint
- 1 red bell pepper, seeded and chopped 1 tablespoon olive oil
- ½ tablespoon lemon juice
- Salt
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