For the holidays, make this Mediterranean olive and fennel salad in no time. Serve it with any type of bread (Italian, French, Lavosh or Pita).
Finally, sip some wine and have fun with your guests.
Prep time: 15 to 20 minutes
Serves: 6 to 8
Ingredients:
One 15-ounce can (about 2 cups) green and black olives or a combination of both
3 teaspoons chopped or thinly sliced fresh fennel
4 tablespoons red wine vinegar
3 to 4 tablespoons olive oil
2 teaspoons chopped, fresh coriander (cilantro)
2 tablespoons chopped, fresh mint leaves
Salt and ground black pepper (optional)
1. In a medium glass or porcelain bowl, combine all ingredients.
2. Taste and adjust seasonings.
3. You’re done!
Text and Photograph ©2012 Nancy DeLucia Real
Nancy DeLucia Real is an art historian and chef. She has led culinary courses at the Italian Cultural Institute, The Getty Center and The Getty Villa and is a former member of the Culinary Historians of Southern California. Nancy's gastronomy training took place in the heart of Italy under the tutelage of her grandmother. She has taught international cuisine at Williams Sonoma and Sur la Table Stores. Nancy's art history & culinary courses are ongoing at various institutions. She also teaches private cooking classes. 
