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Chard, tomatoes and olives salad

Serves 4 as a side dish
Prep Time 25 mins
Cook Time 40 mins
Course Side Dish
Servings 4


  • Large saucepan


  • 400 grams rainbow chard, or swiss chard Separate the leaves and stalks and cut all into 6cm lengths
  • 125 ml olive oil
  • 5 garlic cloves Peeled and finely sliced
  • 1 small onion Finely chopped
  • 1 lemon Peeled and juiced
  • 2-3 sprigs fresh oregano or teaspoon of dried
  • 300 grams plum tomatoes Cut into 1cm dice
  • 120 grams green olives Pitted and halved
  • 1 tbsp basil leaves Roughly torn
  • salt and black pepper


  • Put a teaspoon of oil into a pan on medium-high heat and add the chard stalks. Saute for four minutes.
  • Add the leaves and saute until wilted and cooked - about three minutes
  • Transfer to a bowl and cover.
  • Wipe the pan clean, pour in 90 ml oil and return to heat. Add the garlic, onion, lemon peel and oregano and fry gently for 12 minutes until the onion is soft and golden.
  • Add the diced tomatoes, salt and pepper, and cook for about two minutes until the tomatoes soften.
  • Stir in the cooked chard and the olives.
  • Turn off the heat and leave for five minutes to allow the flavours to mix together.
  • Take out the oregano stalks and lemon peel and transfer the mixture to a serving dish.
  • Drizzle over the lemon juice and remaining olive oil, scatter the basil leaves over the top and add pepper.
  • Serve.
Keyword Plant based