The Tunisian table salad at its September best: tomatoes, cucumbers, green pepper and onion, all diced very finely so that one spoonful carries everything at once. There is no cooking and nowhere to hide, which is why the oil decides the dish. OLYFO Gold Organic Extra Virgin Olive Oil goes in twice, once in the dressing and once over the finished plate.
Serves 4. Preparation 20 minutes.
Ingredients
4 firm ripe tomatoes, finely diced
2 cucumbers, peeled and finely diced
1 green bell pepper, deseeded and finely diced
1 small onion, finely diced
5 tablespoons OLYFO Gold Organic Extra Virgin Olive Oil (4 for the dressing, 1 to finish)
Juice of 1 lemon
1 teaspoon dried mint
100 g tuna in olive oil, drained
2 eggs, hard-boiled and quartered
8 green olives
Salt to taste
Preparation
Dice the tomatoes, cucumbers, green pepper and onion very finely, to about half a centimetre. This is the whole technique of the dish.
Salt the diced tomatoes lightly, leave them for 10 minutes, then drain off the water they release.
Combine the tomatoes, cucumbers, green pepper and onion in a bowl.
Dress with 4 tablespoons of OLYFO Gold Organic Extra Virgin Olive Oil, the lemon juice, the dried mint and salt. Toss gently.
Transfer to a serving plate and flake the drained tuna over the top.
Arrange the hard-boiled egg quarters and the green olives on the salad itself, not around the plate.
Finish with the last tablespoon of OLYFO Gold Organic Extra Virgin Olive Oil, poured straight from the bottle. Serve cold, with bread.
