Mediterranean Samp Summer Salad

Bringing that ACE taste to the festive table!


  • 2 cups ACE Quick Cook Samp
  • 2 cups water
  • salt to taste
  • 200 g cherry tomatoes, halved
  • 1 can KOO Whole Kernel Corn in Brine, drained
  • 1 red onion, finely diced
  • big handful of fresh mint, coriander and parsley, finely chopped
  • ½ red pepper, chopped
  • ½ cucumber, cubed
  • 2 wheels of feta, torn into pieces
  • 15 kalamata olives, pitted and sliced
  • zest of one lemon
  • salt to taste
  • freshly ground black pepper to taste
  • Dressing: 150 ml olive oil or canola oil
  • 100 ml vinegar
  • 1 clove of garlic, grated
  • 2 t mild mustard
  • 1 -2 t sugar
  • pinch of chilli flakes
  • salt and freshly ground black pepper to taste

How To Make

  1. Add the samp and water to a pot. Bring to boil with lid on for 5 minutes.
  2. Once it is boiling place the lid at an angle, reduce the heat and simmer for 20-30 min.
  3. Strain excess water and season with salt to taste. Let it cool down.
  4. In a salad bowl add cooled samp and all the salad ingredients and toss through.
  5. Whisk all the dressing ingredients together. Pour over the salad and season to taste.

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