Best 4 Italian Olive And Peppers Salad Recipes
**Introducing a Flavorful Symphony: Italian Olive and Peppers Salad - A Medley of Recipes**
Embark on a culinary journey to the heart of Italy with our tantalizing Italian Olive and Peppers Salad. This vibrant dish is a symphony of flavors, textures, and colors that will awaken your senses and transport you to the sun-kissed fields of the Mediterranean. Whether you prefer a classic preparation or a contemporary twist, our collection of recipes offers something for every palate. From the traditional combination of olives, peppers, and capers to innovative variations featuring fresh herbs, zesty dressings, and a touch of grilled sweetness, these salads are a true celebration of Italian culinary artistry. Discover the perfect accompaniment to your next meal or an irresistible appetizer that will leave your guests craving more.
ITALIAN OLIVE AND PEPPERS SALAD
Dig into this jungle of greens, with artichoke hearts and assorted peppers and olives.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 8
Number Of Ingredients 12
Steps:
- In small bowl, mix vinaigrette ingredients with wire whisk, or shake in jar with tight-fitting cover.
- In large bowl, place salad ingredients.
- Drizzle salad with vinaigrette; toss to coat. Sprinkle with pepper. Serve immediately.
Nutrition Facts : Calories 170, Carbohydrate 10 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 4 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving (2 cups each), Sodium 490 mg, Sugar 3 g, TransFat 0 g
OLIVE AND CELERY SALAD WITH ROASTED RED PEPPERS
Provided by Valerie Bertinelli
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine the red peppers, olives, celery and romaine in a large bowl.
- In a cruet, add the olive oil, vinegar and 1/2 teaspoon each salt and pepper. Shake to combine. Pour over the salad in the bowl, toss together and serve.
PEPPERONCINI PASTA SALAD
"My family comes from a very hop part of Italy, so chilled pasta salads are always a big hit," notes Rosemary Morgan, Pacifica, California. "To top off this light meal, I suggest taking a walk after dinner with your loved ones." Pepperoncini gives the dish zip, and olive oil dressing add Mediterranean flavor.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the pasta, tomatoes, olives and pepperoncini. In a small bowl, combine the oil, lemon juice, garlic, oregano, salt and pepper. Pour over pasta mixture and toss to coat evenly. Cover and refrigerate for at least 3 hours.
Nutrition Facts : Calories 184 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 936mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
ITALIAN OLIVES
A friend shared this recipe with me more than 25 years ago, and I still get raves when I serve them as part of an antipasto platter. -Jean Johnson, Reno, Nevada
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 4 cups.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first five ingredients. In a small bowl, whisk the oil, vinegar, garlic, basil, oregano, pepper flakes and salt; pour over olive mixture; toss to coat. , Cover and refrigerate for at least 3 hours before serving. Store in the refrigerator for up to 3 days.
Nutrition Facts : Calories 30 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 167mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
Tips:
- Choose the right olives. For this salad, you'll want to use firm, briny olives that will hold their shape. Good options include Kalamata, Niçoise, and Castelvetrano olives.
- Use a variety of peppers. To add flavor and color to your salad, use a mix of bell peppers, such as red, yellow, and orange. You can also add some spicy peppers, such as jalapeños or serranos, if you like.
- Don't overcook the peppers. You want the peppers to be tender but still have a little bit of crunch. Overcooking them will make them mushy and bland.
- Let the salad marinate. Marinating the salad for at least 30 minutes will allow the flavors to meld and develop. You can marinate it for longer if you have time, but 30 minutes is the minimum.
- Serve the salad at room temperature. This will allow the flavors to shine through. If you serve it cold, the flavors will be muted.
Conclusion:
This Italian Olive and Peppers Salad is a simple but delicious dish that is perfect for a summer meal. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a light and refreshing salad, give this one a try. You won't be disappointed!
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