Can be prepared in 45 minutes or less.
Recipe information
Yield
Makes about 4 cups
Ingredients
2 cups firmly packed drained pimiento-stuffed green olives, sliced crosswise
4 ribs of celery, chopped
1 red bell pepper, chopped
1 small red onion, chopped
1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1 carrot, quartered lengthwise and sliced thin crosswise
3 tablespoons minced fresh parsley leaves
2 teaspoons dried orégano, crumbled
1/4 teaspoon dried hot red pepper flakes
2 tablespoons white-wine vinegar
1/4 cup olive oil
Preparation
In a bowl toss together the olives, the celery, the bell pepper, the onion, the garlic paste, the carrot, the parsley, the orégano, and the red pepper flakes, add the vinegar and the oil, and combine the mixture well. Serve the salad as part of an antipasto or as an accompaniment to cheese, salami, and crusty bread.
