Ingredients
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1 cup of Green olivessliced olives
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1/2 cup of Dillchopped dill
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1/2 cup of Parsley leaveschopped parsley leaves
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1/4 of Lemon
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to taste Salt
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to taste Grounded black pepper
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to taste Extra Virgin olive oil
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1/2 of Paprika red
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1/2 cup of Canned cornoptionally
Directions
I was recently with my parents in Istanbul, where Turkish cuisine always offers a lot of vegetables. Such an appetizer was served at one of the snack bars for breakfast. This appetizer caught my attention with its generous amount of greens. The sour and salty flavor perfectly accentuates the taste of eggs for breakfast. Or it can be served at lunch as one of the appetizers for meat with a side dish.
P.S. There is no corn in the original recipe, but I found the addition of sweetness very natural, so I added it.
You can take pitted green olives and chop them or choose sliced olives for ease.
Olives and chopped fresh herbs should be equal in volume.
You can use any color of bell peppers (yellow in the photo), but red is the most beautiful.
Today's visits: 1.
Steps
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1
Done
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Pitted green olives slice into thin rings or use already sliced ones. Chop the herbs and dice the bell peppers both finely. Slice a piece of the lemon into thin quarter slices. Then zest and squeeze out the juice from the rest of the lemon. |
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2
Done
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Mix olives, herbs, bell peppers, lemon zest, lemon slices and corn if you use it. Season them with olive oil, salt, pepper and lemon juice to taste. |
