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Baby cos, olive and tomato salad
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Prep Time:
15 minutes
15 minutes
Cook Time:
Total Time:
15 minutes
15 minutes
Refreshing Mediterranean-inspired palate cleanser to delight your guests.
Ingredients:
- 3 baby cos lettuces, cut into thin wedges lengthways, washed, dried
- 80g (1/3 cup) drained Barchetta Kalamata Olives
- 2 large ripe tomatoes, coarsely chopped
- 60ml (1/4 cup) extra virgin olive oil
- 60ml (1/4 cup) red wine vinegar
- Pinch of sugar
Instructions:
- Place crisp lettuce wedges in a decorative dish. Scatter briny olives and fresh tomato over the lettuce, gently mixing to distribute evenly.
- Combine oil, vinegar, and sugar in a small jug and whisk until blended. Season with salt and pepper to taste.
- Serve the salad with a drizzle of dressing.
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