To change from the sweet, I offer you a mixed salad, rich in summer flavors and above all rich in emotions.
A salad like I always ate when I was little. This salad, basic, is prepared only with black olives, lots of garlic and a kind of chermoula ie olive oil, vinegar or lemon, salt, pepper, cumin.
It can be stored for up to a month provided you add the right amount of vinegar. You can also add what you want once served (tomatoes, eggs, tuna etc…) however for conservation you just need the base of carrots and olives, the rest would be too fragile to keep them.
Cooking can be done in a water bath but it is better steamed.
Ingredients for the base:
A few untreated carrots
1 tbsp Salt (very important to generously salt the cooking water or the carrots for steaming)
Ingredients for the vinaigrette:
4 tbsp vinegar
6-8 tbsp olive oil
6 garlic cloves
1/2 hot red pepper or a little harissa
1 tsp mustard
Ingredients for the filling:
Cherry tomatoes 3 colors red, yellow and orange
Emmental cheese cut into small cubes
1- Mix all the ingredients for the vinaigrette and refrigerate. Then wash the carrots well, cook them aldende in salted water or steam them. You have the choice of cooking, both work well although the latter option is better.
2- Let the carrots cool down and remove the skin by scraping it with a knife. Cut them into not too thick slices, add the black olives. Pour the vinaigrette generously and toss gently.
3- Put this carrot base in a large jar or a glass container preferably and keep cold. When serving the salad, add the cherry tomato, cheese, parsley. In order to make this salad a complete meal, you can add hard-boiled eggs or pieces of meat, fish, etc.