Or, if you’re like me, you walk into a gourmet food shop and drool at your sky-high-priced canned goodness and walk out empty handed. You do this over a dozen times till your hubby realises something’s amiss and buys you the stuff even though he’d never touch it with the end of the barge pole! Then you look accusingly at the unopened can for weeks for having made you a gluttonous sinner for spending so much till the guilt finally wears off and you go back to craving the olives and finally sink your teeth into them!
This whole process lasts for three months at the very least, but then, it’s all worth it! You’ve got a whole can of kalamata olives lying at one end of your kitchen counter or in your grocery cupboard or even, daringly, on the dining table all waiting for you to devour it up slowly and surely as no one else in the house will even give it a second glance.
And how best do you indulge in the kalamata goodness? Having come so far, read on….
Kalamata Salad with Bread
(That’s what I’ll call this simple dish of bread with feta cheese, tomatoes, olive oil and kalamata olives)
Kalamata olives – a few
Ripe red tomatoes – 2
Lettuce leaves – a couple
Parmesan/Feta cheese* – ¼ cup
Bread – a few slices
Olive oil – 1-2 tbsp
Balsamic vinegar** – 1 tbsp
Salt & roughly crushed pepper – to taste
* You can use paneer in case you can’t lay your hands on parmesan/feta. It won’t be the same, but it’ll do
** Omit, if you don’t have it
Dice tomatoes and cheese (if it isn’t too crumbly)
Shred lettuce leaves (omit if not available or substitute with coriander/cilantro)
Halve the olives
Toast the bread or if you prepfer it that way
Place toasted bread on a plate with lettuce leaves, olives, tomatoes and cheese on the side
Sprinkle salt and pepper on top of the tomatoes and cheese
Drizzle olive oil and balsamic vinegar right on top of the sprinkled cheese and tomato and serve
Or, mix the vinegar and oil and serve in a small cup. Dip chunks of bread in the liquid and pop into your mouth followed by tomato & cheese
Or you could turn this into a bruscetta-esque dish. Drizzle the liquids on toasted bread and top with lettuce, cheese and tomatoes and sprinkle over with pepper
It is that simple. Really!
Like me if you don’t have balsamic vinegar, start off with the same procedure I followed for the kalamata olives. Of course, it’s gonna take a few months, but you don’t want to put off this thing until then
Btw, forgive me for the lousily taken shots. But i’ve used some pretty looking bread and I hope that makes up for it!