Salads as a main dish. No unnecessary introductions, just a quick, seasonal meal ready in under 15 minutes.
- 4 medium young potatoes
- 3 small black tomatoes
- 1 green bell pepper or 1 celery stalk
- optional: ½ red onion
- a generous handful of high-quality olives (I use a mix of young green and sun-dried black ripe olives)
- olive oil
- juice of ½ lemon
- a large bunch of basil
- smoked or pink salt
*two servings
Wash the potatoes, leave the skin on, cut them into pieces, and boil them in salted water until tender. Meanwhile, chop the tomatoes and pepper, drizzle with lemon juice. Add the olives, basil leaves, and onion if using. Once the potatoes are ready, drain and add them warm to the salad. Dress with olive oil and a sprinkle of smoked salt.
Wash the potatoes, leave the skin on, cut them into pieces, and boil them in salted water until tender. Meanwhile, chop the tomatoes and pepper, drizzle with lemon juice. Add the olives, basil leaves, and onion if using. Once the potatoes are ready, drain and add them warm to the salad. Dress with olive oil and a sprinkle of smoked salt.
