Mediterranean Dressing
I love having a jar of this ‘deli mix’ in the fridge to toss through salad greens, stir into pasta or couscous or serve on grilled steak, chicken or a meaty fish like tuna.
Annabel Langbein Media
- Prep time:
- 15 mins
- Serves:
- 8
- ½ cup kalamata olives, pitted and chopped
- ¼ cup semi-dried tomatoes, chopped
- 2 tbsp capers, chopped
- ¼ small red onion, very finely sliced
- ¼ cup finely chopped flat-leaf parsley
- ¼ cup boutique extra virgin olive oil
- 2 tsp red wine or sherry vinegar
- finely grated zest of 1 lemon
- 2 tbsp lemon juice
- salt and ground black pepper, to taste
Mix or shake together all ingredients in a bowl or jar. Store covered in the fridge for up to a week.
This recipe is from my book The Free Range Cook: Through the Seasons
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