Zov's Marinated Olive Salad

Recipe Ingredients

3 cups	711ml	Cracked green Greek olives
1		Serrano chili - seeds and veins
		Removed, minced
1		Cilantro - chopped
1		Ripe tomato - diced (large)
		Juice of 1 lemon
2 tablespoons	30ml	Extra-virgin olive oil
1/8 teaspoon	0.6ml	Aleppo pepper - (see * Note 1)
1 tablespoon	15ml	Pomegranate molasses - (see * Note 2)
		Toasted pita chips - for serving
		Lemon slices cut in half - for garnish

Recipe Instructions

* Note 1: Aleppo pepper is a coarse powder made from Aleppo chilies grown throughout the Eastern Mediterranean. They have an earthy, full-flavored taste. Aleppo pepper is sold in Middle Eastern markets, but according to Zov Karamardian, if you can't find it, you can substitute a mixture of equal parts of ground cayenne and dried red chili flakes.

* Note 2: Pomegranate molasses is sold at Middle Eastern markets.

Combine all ingredients except lemon garnish and pita chips in a large non-aluminum bowl. Either serve immediately or cover and refrigerate for up to 2 days.

To make pita chips, cut pita bread in half horizontally, then cut each half into 6 triangles. Bake on a baking sheet in a single layer in a 350 degree oven until crisp. Or fry in olive oil until crisp and drain thoroughly on paper towels.

Presentation: Serve salad chilled or at room temperature. Garnish with lemon slices and accompany with pita chips.

This recipe yields 14 servings.

Nutritional data per serving: Calories, 46; protein, 0.7 gram; carbohydrates, 2 grams; fat, 4 grams; cholesterol, none; sodium, 760 milligrams.

Source:
Kitcken Link (Copycat Collection) at - http://www.kitchenlink.com/copycat.html

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