THE’surimi salad with olives and tomatoes it is a fresh and light appetizer, very fast and easy to prepare because it does not need cooking. Surimi sticks are a product composed of fish pulp, mainly cod, chopped and flavored. Frozen or pickled surimi can be found on the market. Surimi is ideal to use when you have very little time, but you don’t want to give up a tasty dish. The surimi salad with olives and tomatoes can also be served as a main course, ideal for a dinner with friends or a lunch away from home. We have used cherry tomatoes, rocket and Taggiasca olives, but this preparation lends itself to many variations. If you prefer you can enrich the salad with cereals, such as boiled barley or spelled, and bring the salad to the table as a main dish.
- Surimi250 g
- tomatoes200 g
- Taggiasca olives80 g
- Rocket salad30 g
- Lemon (juice)1/2
- Extra virgin olive oilEnough
- Parsley2 tufts
Preparation Surimi salad, olives and cherry tomatoes
- Cut the surimi into small pieces.
- Rinse the tomatoes, dry them and divide them into very small pieces; rinse the rocket and cut it roughly.
- Also cut the olives and parsley finely. Squeeze the lemon, transfer it to a bowl and mix it with a few tablespoons of oil and the chopped parsley. Transfer all the ingredients into a bowl and season with salt and oil, lemon and parsley emulsion.
Variation Surimi salad, olives and cherry tomatoes
Add grilled seasonal vegetables to the salad.