Mediterranean Olive Salad
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g olives, black with stone
- 1 yellow pepper (s)
- 1 red pepper (s)
- 1 onion (s)
- 1 clove garlic
- 1 small Can (s) beans, white
- olive oil
- pepper
- Balsamic vinegar
- 1 tablespoon lemon juice
- 100 g rocket
- 150 g ricotta
Print Recipe
Pin Recipe Instructions
- Cut the peppers into strips. Peel the onion and garlic. Cut the onion into fine wedges and finely chop the garlic. Drain the beans well.
- Heat 2 tablespoons of olive oil in a pan and fry the pepper strips for 2-3 minutes. Add the onion and fry in it until translucent. Season with pepper and salt. Deglaze with vinegar, lemon juice and the remaining oil. Then bring the whole thing to the boil briefly and add the beans and olives.
- Wash, drain and roughly cut the rocket. Crumble the ricotta and fold both into the salad.
- The whole thing tastes particularly good when it is served lukewarm.
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