Bean

Olive Salad Taverna

Name: Olive Salad Taverna
Yield: Serves 4
Cuisine: Greek
Ingredients: 1 cup mixed olives, picholine, castelvetrano, kalamata; 1 cup garbanzos, cooked, or rinsed canned; 2 teaspoons preserved lemon, finely minced; 2 teaspoons shallot, finely minced; 1 garlic clove, finely minced; 1 teaspoon fresh savory or thyme, minced, Richard Olney used savory with olives and I think it works really well; 1/2 teaspoon chile flakes; 2 tablespoons red wine vinegar; 1 teaspoon pomegranate molasses; 1/4 cup extra virgin olive oil; kosher salt and fresh ground black pepper; 1 head butter leaf lettuce; hunks of feta and pita, optional

by: thirschfeld

February 4, 2011

4.3

3 Ratings

Serves 4

Jump to Recipe

Author Notes

While having never been to Greece this seems as though it would be something that you might eat at a small taverna on the Mediterranean Sea. It is sort of an "a la grecque" dish which if done right is always good to have on hand and usually are even better the second day or, at the very least, after a couple hour marinade. I think this would be good followed by some sort of Mediterranean fish dish. If you want to make this a very filling salad add some feta and a couple of pitas and you will have a meal. - thirschfeld —thirschfeld

Test Kitchen Notes

The pomegranate molasses and preserved lemon really give thirschfeld's chickpea salad a whole, new, fantastic dimension. The pita and feta are listed as optional ingredients and I might disagree a bit with that as they really do transform the dish into a satisfying meal that is light, delicious, and flavorful. I liked using the savory, and I will try making this again with thyme or oregano. I can see plenty of upcoming summer nights where this dish will feature prominently! —vvvanessa

Test Kitchen-Approved

What You'll Need

Ingredients

1 cup mixed olives, picholine, castelvetrano, kalamata
1 cup garbanzos, cooked, or rinsed canned
2 teaspoons preserved lemon, finely minced
2 teaspoons shallot, finely minced
1 garlic clove, finely minced
1 teaspoon fresh savory or thyme, minced, Richard Olney used savory with olives and I think it works really well
¹/₂ teaspoon chile flakes
2 tablespoons red wine vinegar
1 teaspoon pomegranate molasses
¹/₄ cup extra virgin olive oil
kosher salt and fresh ground black pepper
1 head butter leaf lettuce
hunks of feta and pita, optional

Directions

In a mixing bowl combine everything up to the olive oil. Mix everything to combine. Season it with black pepper and then add the olive oil. Stir to coat and then let the salad rest for at least 1 hour and you can even refrigerate it over night.
Before serving rinse the butter leaf and then using a salad spinner dry the lettuce. Place two or three leaves on each plate. Stir the salad to redistribute everything. Taste and if it needs salt add some. Divide the garganzo/olive mixture evenly between the plates. Using a spoon drizzle some of the juice over the greens. Serve.

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6 Reviews

TheWimpyVegetarian March 31, 2013

This looks amazing, Tom!

Midge February 10, 2011

This looks sooo delicious and I happen to have all (err, most of) the ingredients. Sounds like lunch..

drbabs February 5, 2011

I would eat this for lunch every day if I could.

thirschfeld February 9, 2011

thanks drbabs, I keep eyeballing the meyer lemon olive shortbread and I am going to have to make it soon. Looks delicious.

healthierkitchen February 5, 2011

I haven't been to Greece either, but I'm happy to go with your scenario. I would be very happy to eat this either in a Taverna or in my kitchen!