Gaby
Leafy greens and green vegetables are packed with vitamins A, B, C, D, E, K, and PP, and minerals like potassium, iron, iodine, calcium, and phosphorus. This nutrient-rich mix strengthens the immune system and helps improve skin, nails, and hair. Pickled green olives add beneficial monounsaturated fats that support heart health. In addition to B vitamins and fiber, canned olives contain polyphenols, phytosterols, and omega-6 and omega-9 fatty acids. Green olives are tasty on their own, but they shine even more with brined cheeses, juicy vegetables, and fresh herbs. They also make a great addition to salads, pizzas, and meat or fish dishes.
Ingredients: 2 fresh cucumbers; 280 g pitted green olives (small jar); 150 g feta cheese; 1 lemon; 100 g leafy lettuce; 3 green onion stalks; 3 sprigs of basil; 2 tablespoons vegetable oil; black pepper to taste.
Tear the leafy lettuce (either romaine or iceberg) into large pieces by hand. Chop the remaining greens finely with a knife. Cut the cheese and cucumbers into cubes.
Blanch the lemon and cut it in half. Dice one half into small pieces and squeeze the juice from the other half. Mix the lemon juice thoroughly with black pepper and oil. Use this dressing to coat all the mixed ingredients.
Serve the green salad with freshly baked bread.
Life Hack
When you open a jar of olives, don’t drain the brine if you won’t use all the olives at once. Close the glass jar with a lid and store it in the refrigerator, taking olives out of the liquid as needed. You can also transfer the olives from a can to an airtight container. Even after opening, olives sealed tightly and stored in the refrigerator in brine can stay fresh for 12 to 18 months; without brine, they only last up to three weeks, even when cold.
