A briny olive salad to keep in the fridge

Having something flavorful already made and waiting in the fridge is its own kind of relief. This muffuletta-style olive salad gets better as it sits, and rescues a piece of grilled fish or a bowl of greens in a single spoonful.

Olives are a source of monounsaturated fat and vitamin E, involved in protecting cells from oxidative stress. The dried oregano, basil, and parsley carry real flavor and a little polyphenol value at the same time, and apple cider vinegar brings the brightness this kind of salad needs.

2 small acts of care: check the labels on your olives and artichokes, since brines can hide additives, and give the salad the 30 minutes in the fridge it asks for, so the flavors marry. Spoon it into a beautiful little dish and notice how much a few good ingredients can do.

Ingredients

• 3 green onions, sliced
• 1/2 red onion, finely chopped
• 1 cup artichoke hearts, chopped (check the brine for compliant ingredients)
• 3 oz black olives
• 3 oz kalamata olives
• 3 oz green olives (check all olive brines for non-compliant additives)
• 1/4 cup apple cider vinegar
• 1/4 cup extra virgin olive oil
• 1 tsp dried oregano
• 1 tsp dried parsley
• 1 tsp dried basil
• 1/2 tsp ground ginger
• 1/2 tsp garlic powder

Method

Pit and roughly chop the olives if they are whole. Add them to a bowl with the green onion, red onion, and artichoke hearts.

Pour in the apple cider vinegar and olive oil, then add the dried oregano, parsley, basil, ground ginger, and garlic powder. Toss everything together until the herbs and oil coat the olives evenly.

Cover and marinate in the fridge for at least 30 minutes before serving, so the flavors have time to come together. It keeps well for several days and deepens as it sits.

*Adapted from a-clean-plate*