Strawberry and Olive Salad
This is an easy and interesting salad (or relish) for the side of a plate. With a combination of sweet, sour and salty tastes, it's very much along the lines of Medieval or Roman food. Makes 2 cups (450 g) in total.
- Wash the strawberries, hull them and slice them. Set aside.
- Mix all the remaining ingredients in a large salad bowl, add the strawberries, and toss gently.
- Serve room temperature.
- You can make this up to an hour or two ahead, or even a day ahead, to give the flavours time to marry. Just pop in the fridge in a covered container.
- Garnish with a few whole strawberries and black olives.
Makes 2 cups (450 g) in total. Easily doubled. In place of basil leaves, you can use mint leaves. This tastes better with real black olives that you pit yourself, as opposed to the dyed ones in a tin.
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