Sensational Tomato, Cucumber, Feta + Smashed Olive Salad

INGREDIENTS

Pickled red onion:
– 1/2 red onion, very thinly sliced
– 1 Tbsp apple cider vinegar
– 1/4 Tsp sea salt

For the pickled red onion, add the sliced red onion, apple cider vinegar and salt to a bowl. Toss to combine and allow the onion to pickle for at least 10 minutes.

Preserved lemon oil:
– 1/4 preserved lemon, flesh and rind, finely chopped
– 3 Tbsp extra virgin olive oil
– 1 garlic clove, crushed and finely chopped

Salad:
– 200g tomatoes, cut into bite-sized chunks
– 1 cucumber, cut into bite-sized chunks
– 1/2 cup olives, smashed with the back of a knife and pitted
– 100g feta, crumbled
– 1 cup chopped fresh herbs

To make the preserved lemon oil, mix the preserved lemon, olive oil and garlic together in a cup or small bowl. To serve, place the tomato, cucumber, olives, feta, herbs and pickled onion in a bowl and pour the preserved lemon oil over. Gently toss to combine. Best enjoyed straight away.

TIP: If you don’t have preserved lemons, use the zest and juice of 1 lemon. Double the pickled red onions and store in a jar in the fridge for up to 1 month, a delicious addition to any salad, sandwich, wrap or toast.

Extracted from More Salad by the Two Raw Sisters. Photography © Food: Margo Flanagan and Lifestyle: Susannah Blatchford.