Ana Arias' Little Bits Salad - Featured Recipe -
Featured Recipes

Ana Arias' Little Bits Salad

My friend Ana Arias, who grew up in Bilbao, Spain gave me the recipe for this eclectic salad. At first, I was skeptical about the unusual combination of ingredients but I must admit to a change of heart the second I made it, which happened to be for a television appearance, for which I wanted prepare something unexpected and colorful. Not only is it that, but it is delicious, as was made clear when the TV crew devoured every bit of it after taping was finished. For casual gatherings, I serve it in a ceramic majolica bowl. But when I want to make more of the presentation, I hollow out watermelons—the tiny ones for sit-down meals and a nice, large single fruit for a buffet
Step 1
1 lb • Cherry tomatoes • washed, stemmed, and halv
1 lb • White seedless grapes • washed and halved
1 • 6-ounce jar pitted black Kalamata olives, • halved
1/2 lb • Feta cheese • crumbled
3 tbsp • Olive oil
2 tbsp • Balsamic vinegar
1 tbsp • Victoria Amory Classic Lemon Mayonnaise
pinch • Sea salt
• Fresh ground black pepper
In a large salad bowl, combine the tomatoes, grapes, olives and feta cheese. In a small bowl, whisk together the olive oil, vinegar, mayonnaise, salt and pepper. Pour over the salad and toss to coat well. Cover and refrigerate until chilled. Serve cold.


No documents found

Sign In to post a comment.