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Turkish Bread and Olive Salad


Servings: 6 to 8

This salad was inspired by a friend of mine from Istanbul, Angel Stoyanof. The intense flavor of the black olives is well balanced by the lemon juice and fresh mint.


  • 1 lb. ripe tomatoes (about 3), cut into 1/2-inch dice, reserving as much of the juice and seeds as possible
  • 1 medium red onion (4 to 5 oz.), cut into 1/2-inch dice
  • 1 cup pitted dry-cured black olives, chopped coarse
  • 1/4 cup freshly squeezed lemon juice
  • 1/3 cup extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 1/2 lb. coarse-textured sourdough bread, 3 to 4 days old
  • 1/4 cup coarsely chopped fresh mint

Nutritional Information

  • Nutritional Sample Size 1/8 of recipe
  • Calories (kcal) : 210
  • Fat Calories (kcal): 120
  • Fat (g): 13
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 9
  • Cholesterol (mg): 0
  • Sodium (mg): 570
  • Carbohydrates (g): 21
  • Fiber (g): 3
  • Protein (g): 3


  • In a large bowl, combine the tomatoes, their seeds and juice, the onion, olives, lemon juice, olive oil, and salt and pepper to taste. Mix well and let stand at room temperature until the flavors meld, about 1 hour.
  • Tear the bread into approximately 1-inch pieces. Just before serving, add the bread to the tomato mixture and toss well. Sprinkle with mint and serve immediately.


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