Olive and Peppers Salad
1/2 cup ripe olives
1 red bell pepper (chopped into 1/4-inch cubes)
2 capsicums (cut in roundels)
1 cucumber (seeds removed and cut into 1/4-inch cubes)
2 tbsp freshly squeezed lemon juice
1/4 cup garlic-infused with olive oil
Salt and freshly cracked black pepper to taste
In a medium bowl, toss olives, lemon juice and make vinaigrette.
In a plate, arrange roundels of capsicum, sprinkle lemon juice and olive oil. Season with salt and pepper, to taste.
Right before serving, pour vinaigrette over olive mixture and serve.
— Recipes courtesy Chef Thayanithy
Fruit Cube Salad
- Cantaloupe (rock melon) or other sweet melon
- Marshmallow (optional)
- Garnish items like mint leaf, crushed nuts, sesame seeds or cinnamon
- Use fruit that will survive being cut into cubes and won’t brown.
- Using marshmallow will add a soft textured sweetness to the finished cube.
- The cubes work well at around 2.5 cm/1 inch each. Cutting well-shaped cubes is what makes the whole cube work well.
- Use a sharp knife for clean cutting.
- Make a row consisting of three alternating cubes. Alternate so that no adjacent cubes are the same fruit.
- The base should consist of four sides of three cubes each side.
- Make two more layers in the same manner. The cube is complete.
- Place a mint leaf on the top as a garnish. Sprinkle crushed nuts, sesame seeds or a spice like cinnamon, as preferred.
- You can serve this as a single cube for everyone to share from, or you can serve it as a single serve cube for each diner.