Ingredients:
- 4-5 potatoes
- 1.5 cups kalamata olives
- 1 small red onion, or half a large one
- 1 cup pickled bell peppers (or red sweet cherry peppers pickled in vinegar)
- 2 eggs
- 4 tablespoons of olive oil
- 4 tablespoons of vinegar
- Spices: salt and pepper
- 1 frech lettuce (though you probably will only use half of it)
- 1-2 fresh tomatoes
Preparation:
- Peel the potatoes, then cut them in cubes, and boil them. Discard the water.
- Slice the red onion, then mix with the potatoes while they're still warm.
- Hard-boil the two eggs. Remove the shell, then slice them, and mix them with the potatoes and onion slices.
- Cut the kalamata olives in halves, and add to the mix.
- Slice the pickled peppers, and add to the mix.
- Add salt and pepper (to taste), olive oil and vinegar. Mix thoroughly. I like to mix until the soft outer layer from the potatoes mixes with the oil and vinegar, and transforms into a bit of paste that rubs off on other ingredients in the recipe.
- This is the prepared part of the recipe. You can store this in the fridge. Always serve it at room temperature. In Romania, this is called an Oriental Salad.
- What makes it a Spring Oriental Salad is the two fresh ingredients - the lettuce and the tomatoes. When serving the salad, wash the lettuce and the tomatoes, slice them, add them to the salad, and mix everything.
Presentation:
- This recipe has such a beautiful mix of color, which makes it easy to present it to the guests.
- Choose a nicely colored large plate or bowl (a color to compliment the mix of colors in the recipe), and use it to serve the salad.
- Identify some slices of hard-boiled egg, and strategically place them on top of the salad. They just look good and tasty.
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