This recipe provided courtesy of Mayim Bialik's cookbook "Mayim's Vegan Table."
An easy and fresh alternative to traditional green salads, this chilled North African–inspired dish combines potato, bell peppers, cucumbers, and olives with a light and tangy vinaigrette. Simple to prepare, it’s great to double or triple for potlucks or group meals. Serve with the salad spread out on a large platter to let the colors and shapes of the ingredients shine. Make extra dressing to reinvigorate leftovers the next day. For a pretty variation, serve the salad garnished with sliced or diced cooked beets.
Total time: 70 minutes
Yield: 4 servings
Mayim Bialik's Moroccan Vegetable Salad
- 1 large cucumber, thinly sliced
- 2 cold, boiled potatoes, sliced
- 1 each red, yellow and green bell peppers, seeded and thinly sliced
- 2/3 cup pitted olives
- Salt (optional)
- 3 garlic cloves, chopped
- 3 scallions, sliced or 1 red onion, finely chopped
- 4 tablespoons olive oil
- 1 tablespoon white wine vinegar
- Juice of 1/2 lemon
- 1 tablespoon chopped fresh mint leaves
- 1 tablespoon chopped fresh cilantro leaves
- Arrange the cucumber, potato and pepper slices, and the pitted olives on a serving plate or in a dish.
- Season with salt, if you like. (Olives tend to be very salty so you may not wish to add any extra salt.)
- Sprinkle the garlic, onions, olive oil, vinegar, and lemon juice over the salad. Chill for at least 1 hour. Before serving, sprinkle with the chopped mint leaves and cilantro leaves.