DVC Lunch Combo #1

Course Main Dishes

Ingredients in this Recipe

1 cup of cooked brown rice, or couscous, or any whole grain (See note below.)
1 hard boiled egg, sliced
1 shallot, peeled
1 slice each of salami, mortadella and prosciutto or coppacolla, cut into bite sized strips
1 small heirloom tomato, or an equivalent amount of cherry or grape tomatoes, coarsely chopped
1 small Persian cucumber, cut into ½” dice
1 tablespoon each of fresh oregano, marjoram and basil leaves (or any one or two of them)
12 green olives with pimento
2 slices of fresh mozzarella
2 tablespoons red or white wine vinegar
2 3 tablespoons of good, fruity olive oil
4 cornichons
8 black Kalamata olives, pitted
Freshly ground pepper, to taste
Red or green leaf lettuce, washed and dried (optional)
Small pinch of sugar (optional, if your vinegar is a bit too sharp)
¼ cup loosely packed flat leaf parsley
½ cup cannellini beans, rinsed and drained
½ recipe of Olive Salad

See Full Recipe at Food52