Mediterranean Meal Salad
An original recipe by Geneviève Plante / Vert Couleur Persil
Photo credit: Laura G. Diaz
This Mediterranean meal salad highlights sunny flavors and simple, well-chosen ingredients that, when brought together, make all the difference!
Prep
15 min
Cook time
15 min
Ingredients
- 340 g baby potatoes, halved
- 1 pinch dehydrated Bas-du-Fleuve salted herbs
- 280 g cherry tomatoes, halved
- ½ cup pitted Kalamata olives
- 1 large handful fresh dill, chopped
- ¼ cup fresh chives, chopped
- 1 handful fresh mint, chopped
- 3 tbsp raw pistachios, roughly chopped
- 100 g feta, crumbled
- 200 g canned sardines in oil, drained
- Pickled red onions, to taste
- 5Dressing
- 4 tsp extra virgin olive oil
- 6 tsp maple syrup
- 1 tsp lemon zest
- 5 tsp lemon juice
- 1 tsp moist Bas-du-Fleuve salted herbs
- 1 garlic clove, minced
- Freshly ground pepper, to taste
Instructions
- In a small bowl, mix all the dressing ingredients. Set aside.
- Place the potatoes in a large pot, cover with water, and bring to a boil. Add the pinch of dehydrated Bas-du-Fleuve salted herbs, stir, and cook for about 15 minutes until tender. Drain.
- In a large bowl, add the potatoes, tomatoes, olives, dill, chives, mint, pistachios, and feta. Pour in the dressing and toss gently. Divide the contents of the large bowl between two plates. Garnish with pickled red onions and top with the sardines.
- Enjoy.
