This Ayvalik salad mixes green olives, tomato, and verjuice into a bright Aegean plate that tastes salty, fresh, and gently tart.
10 min prep
Keeps the screen on · step-by-step guide · built-in timer
Dice the tomatoes and cut the olives in half.
Mix the verjuice and olive oil in a small bowl.
Toss the tomatoes and olives with the dressing without crushing them.
Serve the salad cool without letting it wait.
Add two spoonfuls of the Ayvalik olive and verjuice dressing and taste, adjusting the salt and tartness to the olive texture.
Scatter the fresh herb over the Ayvalik olive and verjuice salad at the last moment so the olive aroma is not overpowered.
Transfer to a serving plate and bring it to the table while the dressing is glossy.
💡 Tip: Adding the verjuice just before serving prevents the tomatoes from releasing too much water.
🍽️ Serving suggestion: Serve on a cool plate while the olives and tomatoes are still firm.
~92
kcal calories
2
g protein
5
g carbs
7
g fat
2.2g
Sugar
2.6g
Fiber
1072.7mg
Sodium
1.5g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
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