This was a tangy little salad that I think would be fabulous as a bruschetta ...
on top of a nice piece of toasted turkish bread !!
I enjoyed it the other night as a side dish to tortilla espanola.
Rory thought it was a bit tart.
The kids ... well, my two are such little troopers.
They really do eat everything I put in front of them with very little complaint.
I was surprised to not hear one complaint about the raw onion in this ...
Alia did ask if the red stuff was tomato or capsicum.
Once she knew it was tomato, she had no other issues !!
I used this recipe as a base but adapted it because I couldn't find fresh parsley and had fresh chives in my garden ... Also, I used olives with pimento in them ... next time I won't.
Here's how I made it this time ....
1 cup green olives
1/2 a red onion
a few small spring onions
fresh herbs
juice of 1/2 a lemon
1 tomato ( I may add two next time)
1 tbsp olive oil
1 tbsp pomegranate molasses
Chop tomato, onions and herbs and place in bowl with olives.
Squeeze the lemon into the bowl ... preferably using your handy dandy citrus press.
Pour salad onto a plate add olive oil and pomegranate molasses.
Serve ...
