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Greensboro, North, Carolina, United States

Thursday, March 17, 2011

Warm Olive Salad with Mint...

  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon coconut vinegar
  • 1 tablespoon honey
  • 1 tsp. sea salt
  • 1 large clove garlic, coarsely chopped (I used half of one elephant garlicclove)
  • 1/2 cup coarsely chopped pitted kalamata olives
  • 2 medium tomatoes, diced
  • 1 cup sliced celery (including the inner stalks with leaves)
  • 1/4 cup roughly chopped fresh mint
Put the garlic on a cutting board and sprinkle with a generous pinch of salt, then mix together well. Heat the olive oil and vinegar, the olives and garlic paste in a small saucepan over medium-high heat until bubbling, about 3 minutes. Transfer the mixture to a bowl and add the tomatoes, celery and mint. Season with salt and toss to combine. Serve immediately! Enjoy!



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