Pickle salad is one of the fastest mezes there is, with one rule: drain the pickles. Undrained, brine collects at the bottom of the plate and the olive oil sits separately on top.
Ingredients
For the salad
For the sauce
Method
-
Chop the pickles
Cut all the pickles into small cubes.
-
Drain
Leave in a sieve for 10 minutes to let the brine run off.
-
Mix
Add the onion and parsley.
-
Dress
Add the olive oil, garlic, pepper flakes and mint and mix.
Tips
- Drain the pickles, or brine collects on the plate.
- Add no salt; the pickles are already salty.
- If the pickles are very salty, soak them in water for 15 minutes and drain.
Nutrition
85
kcal
1 g
Protein
7 g
Fat
5 g
Carbs
2 g
Sugar
2 g
Fibre
Values are per serving and approximate.