Tomato, Pepper & Olive Salad

This is a very tasty and very healthy salad... The olives (if you get good quality, un-dyed ones) are deliciously nutritious and good for cholesterol-reducing diets; and the griddled peppers and tomatoes are gloriously sweet against the saltiness of the olives. Dress with something mustard-ey and enjoy with even just a hunk of homemade bread... Toasted sunflower seeds, or pine nuts on top would be a brilliant addition.


  • Watercress (or Spinach?!)
  • Red Pepper/s
  • Tomatoes
  • Black Olives
  • Spring Onion
  • Dressing

Wash the Watercress; gently dry and set aside

Wash and halve some small or cherry Tomatoes

Wash and finely slice some Spring Onions

Drain and quarter some pitted Black Olives (or pit them yourself, sometimes this is better)

Slice the Red Peppers into long, thin strips; heat a pan or a griddle and cook them for a few minutes (until they are starting to show some colouring, or ‘char-grilling’).  Remove them from the heat

Make your dressing… 1 tbsp Red Wine Vinegar, 2 or 3 tbsp Extra Virgin Olive Oil, 1 large tsp Dijon – whisked together to emulsify – should do it..

Assemble your Salad, Watercress and Spring Onion first – followed by the Tomatoes and cooked Red Peppers.  Sprinkle the Olives over last, and dress at the table…

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