Best 20 Olive Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Embark on a Culinary Journey with Olive Salad: A Symphony of Mediterranean Flavors**

Indulge your taste buds in the delectable realm of olive salad, a delightful Mediterranean dish that captures the harmonious blend of tangy olives, crisp vegetables, and aromatic herbs. This versatile salad comes in a variety of forms, each offering a unique taste experience.

1. **Classic Olive Salad:** Delight in the simplicity of a classic olive salad, featuring succulent green and black olives marinated in a tangy dressing of olive oil, lemon juice, and garlic.

2. **Greek Olive Salad (Horiatiki Salata):** Transport yourself to the sun-kissed shores of Greece with this vibrant salad, where ripe olives, juicy tomatoes, crisp cucumbers, and sweet onions unite in a medley of flavors.

3. **Italian Olive Salad (Insalata di Olive):** Experience the rustic charm of an Italian olive salad, where briny olives, tender artichoke hearts, sun-dried tomatoes, and fresh basil create a symphony of Mediterranean flavors.

4. **Nicoise Salad:** Embark on a culinary adventure with the Nicoise salad, a classic French dish that combines tender green beans, boiled potatoes, hard-boiled eggs, and olives in a flavorful vinaigrette dressing.

5. **Olive and Feta Salad:** Delight in the harmonious blend of salty olives and creamy feta cheese in this simple yet satisfying salad.

6. **Spinach and Olive Salad:** Embrace the goodness of leafy greens with a spinach and olive salad, where fresh spinach leaves, juicy olives, crumbled feta cheese, and a tangy dressing come together in perfect harmony.

7. **Olive and Tuna Salad:** Elevate your lunch routine with an olive and tuna salad, featuring succulent tuna, briny olives, crunchy celery, and a creamy mayonnaise dressing.

8. **Quinoa and Olive Salad:** Discover the wholesome goodness of a quinoa and olive salad, where fluffy quinoa, briny olives, roasted vegetables, and a zesty dressing create a nutritious and flavorful meal.

9. **Olive and Pasta Salad:** Dive into a hearty and refreshing olive and pasta salad, where al dente pasta, juicy olives, sun-dried tomatoes, and a tangy vinaigrette dressing create a delightful summer dish.

10. **Warm Olive Salad:** Treat yourself to a comforting warm olive salad, featuring sautéed olives, roasted vegetables, and a drizzle of balsamic vinegar, perfect for a cozy winter meal.

Here are our top 20 tried and tested recipes!

OLIVE GARDEN SALAD (COPYCAT)



Olive Garden Salad (Copycat) image

My whole family loves Olive Garden's Salad! There are already a couple of recipes here for the dressing, so here is a recipe for the salad itself.

Provided by Halcyon Eve

Categories     Greens

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 (12 ounce) bag iceberg garden salad
1/4 small red onion, sliced paper-thin
6 -12 pitted black olives
6 mild pepperoncini peppers
1 -2 small roma tomato, sliced
1/2 cup crouton
Italian dressing (or use a recipe for Olive Garden's House Dressing)
freshly grated parmesan cheese, to taste
fresh ground black pepper, to taste

Steps:

  • In a large glass or wooden salad serving bowl, toss together the lettuce mix, onion slices, olives, pepperoncini, tomatoes, and croutons. Add dressing and toss to combine.
  • Serve with fresh Parmesan cheese and black pepper to taste.

MUFFULETTA OLIVE SALAD



Muffuletta Olive Salad image

This is my version of a famous New Orleans salad. Try it as a sandwich topping. Try it on toasted baguette slices, or make it deluxe with diced ham and salami. - Judy Batson, Tampa, Florida

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 16 servings (1/4 cup each).

Number Of Ingredients 14

1/2 cup olive oil
1/4 cup red wine vinegar
6 garlic cloves, minced
1 tablespoon dried oregano
1 tablespoon thinly sliced green onion
1 tablespoon minced fresh parsley
1 teaspoon crushed red pepper flakes
1-1/2 cups green olives with pimientos, halved
1 cup coarsely chopped giardiniera
1/2 cup coarsely chopped pickled beets
1/2 cup pitted Greek olives, halved
1/3 cup roasted sweet red peppers, chopped
1/4 cup finely chopped celery
1 tablespoon drained capers

Steps:

  • In a large bowl, whisk the first seven ingredients. Add the remaining ingredients; toss to coat. Cover and refrigerate for at least eight hours, stirring occasionally. If desired, serve with toasted baguette slices.

Nutrition Facts :

OLIVE GARDEN-STYLE HOUSE SALAD



Olive Garden-Style House Salad image

For many customers, Olive Garden's all-you-can-eat salad is even better than the bottomless basket of breadsticks. The dish has been on the menu since the first restaurant opened in 1982, and it has become so popular over the years that Olive Garden started selling the dressing in grocery stores in 2017. The secret to re-creating the texture at home: a few spoonfuls of Miracle Whip.

Provided by Food Network Kitchen

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 14

1/4 cup extra-virgin olive oil
2 tablespoons white wine vinegar
3 tablespoons Miracle Whip
1 tablespoon fresh lemon juice
2 tablespoons grated parmesan cheese
1/4 teaspoon garlic salt
1/2 teaspoon dried Italian seasoning
1 10-ounce bag American salad blend
1/4 red onion, thinly sliced
4 small pepperoncini or other pickled peppers
1 small vine-ripened tomato, cut into wedges
2 tablespoons sliced black olives
1/2 cup large croutons
1 tablespoon grated parmesan cheese

Steps:

  • Make the dressing: Combine the olive oil, vinegar, Miracle Whip, lemon juice, parmesan, garlic salt, Italian seasoning and 1 to 2 tablespoons water in a blender or food processor. Puree until smooth.
  • Make the salad: Place the salad blend in a large bowl and top with the red onion, pepperoncini, tomato, olives, croutons and cheese. Drizzle with the dressing and gently toss.

OLIVE GARDEN SALAD DRESSING



Olive Garden Salad Dressing image

Make and share this Olive Garden Salad Dressing recipe from Food.com.

Provided by RecipeNut

Categories     Salad Dressings

Time 5m

Yield 15 serving(s)

Number Of Ingredients 10

1/2 cup mayonnaise
1/3 cup white vinegar
1 teaspoon vegetable oil
2 tablespoons corn syrup
2 tablespoons parmesan cheese
2 tablespoons romano cheese
1/4 teaspoon garlic salt
1/2 teaspoon italian seasoning
1/2 teaspoon parsley flakes
1 tablespoon lemon juice

Steps:

  • Mix all ingredients in a blender until well mixed.
  • If this is a little to tart for your own personal tastes please add a little extra sugar.

ORANGE, RED ONION, AND BLACK OLIVE SALAD



Orange, Red Onion, and Black Olive Salad image

I love the combination of flavors of the beautiful simple salad. This is a recipe from Mary Englbreit's Home Companion magazine about 5 years ago. It is a great compliment to roasted fowl or pork. Everything can be prepared before hand and put together up to 2 hours before serving and refrigerated. I took this to a work Thanksgiving potluck once and it got a great response. I lost the recipe shortly afterwards only to find it recently. I will be making it again.

Provided by SueChef

Categories     Citrus

Time 20m

Yield 10-12 serving(s)

Number Of Ingredients 8

1/4 cup olive oil
1 1/2 tablespoons fresh lemon juice
1 teaspoon grated orange zest
1 cup kalamata olives or 1 cup nicoise olive, pitted
1 medium red onion, thinly sliced
5 large navel oranges, peeled & sliced crosswise in 1/4-inch pieces
coarse ground salt & pepper
1 teaspoon chopped fresh rosemary

Steps:

  • Whisk olive oil, lemon juice, and orange zest in a small bowl until well combined. Add olives set aside for at least one hour.
  • To take some of the bite out of the onions drop the slices in boiling water for about 4 minutes. Drain and refresh in ice water, and drain well again. OR my best result is to prepare the dressing, add olives and onions and marinate for at least four hours or overnight.
  • Layer oranges and onions on a serving plate. Drizzle layers with olives and dressing. Top with a little sprinkle of salt, a few grindings of fresh pepper, and the rosemary.
  • Preparation time does not include marinating time.

PASTA SALAD WITH SUMMER TOMATOES, BASIL AND OLIVE OIL



Pasta Salad With Summer Tomatoes, Basil and Olive Oil image

This summery dish walks the line between tangy, juicy tomato salad and hearty pasta salad. To make it, ripe tomatoes are marinated with capers, garlic, basil and lots of good olive oil until they almost fall apart, creating a wonderfully soupy dressing for the pasta. Then the pasta is added while still hot to mix; as it cools, it absorbs all the bright flavors. If you can, choose heirloom tomatoes in an array of hues, and serve this in a glass bowl to show it off. Cubes of fresh mozzarella, or bocconcini, make for creamy addition. Add them just before serving, so the heat of the pasta doesn't melt the cheese.

Provided by Melissa Clark

Categories     pastas, salads and dressings, side dish

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 10

2 pounds very ripe tomatoes, coarsely chopped
1/4 cup drained capers or sliced olives
3 garlic cloves, finely grated or mashed to a paste
Kosher salt, as needed
1/4 teaspoon black pepper, plus more as needed
1/2 teaspoon red-pepper flakes
1 large basil sprig, plus 1/2 cup torn fresh basil leaves
3 oil-packed anchovy fillets, minced (optional)
1/2 cup extra-virgin olive oil, plus more for serving
1 pound short pasta, such as campanelle, fusilli or farfalle

Steps:

  • In a large bowl, toss together the tomatoes, capers, garlic, 1/2 teaspoon salt, black pepper, red-pepper flakes, the whole basil sprig and anchovies if using. Let sit for 5 minutes, then stir in 1/2 cup oil. Taste and add salt and pepper if needed. The tomatoes should be aggressively seasoned. Let tomatoes marinate for at least 1 hour and preferably 2 to 3.
  • Bring a large pot of heavily salted water to a boil. Add pasta and cook until it is just al dente, usually a minute less than the package instructions. Drain well. Add to bowl with tomatoes while still warm and toss well. Let pasta cool, soaking up the dressing. Let pasta sit at room temperature for at least another hour and up to 6 hours before serving. Or chill for up to 24 hours; bring to room temperature before serving.
  • Just before serving, gently fold in torn basil leaves. Top with more olive oil and cracked black pepper before serving.

STACKED TOMATO SALAD WITH BLACK OLIVE TAPENADE AND SWEET BASIL DRESSING



Stacked Tomato Salad with Black Olive Tapenade and Sweet Basil Dressing image

Provided by Bobby Flay

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 18

3 pounds ripe tomatoes, (beefsteak, yellow, and heirloom), sliced into 1/2-inch thick rounds
Tapenade, recipe follows
1 pound mozzarella cheese, thinly sliced
Fresh basil leaves and sprigs, for layering and for garnish
Fresh basil leaves and sprigs, for layering and for garnish
Sweet Basil Dressing, recipe follows
2 cups kalamata or nicoise olives, pitted
3 cloves garlic, peeled, coarsely chopped
5 anchovy fillets
2 tablespoons pine nuts
1/2 cup olive oil
Salt and freshly ground black pepper
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
2 tablespoons honey
3/4 cup pure olive oil
Salt and freshly ground black pepper
12 basil leaves, cut into chiffonade

Steps:

  • Place a tomato slice on a plate and spread with some of the tapenade. Then place a slice of the mozzarella on top, add a few basil leaves, and finish with another tomato slice. You can add another layer to make Napoleon as high as you desire. Top with another small spoonful of the tapenade and then drizzle the Sweet Basil Dressing over the tomato and around the plate. Garnish with a sprig of fresh basil and repeat to make 4 to 6 plates.
  • Combine olives, garlic, anchovies and pine nuts in a food processor and process until smooth. With the motor running, slowly add the oil until emulsified. Season with salt and pepper, to taste.
  • Whisk together vinegar, Dijon mustard, and honey in a medium bowl. Slowly whisk in the olive oil until emulsified. Season with salt and pepper, to taste, and then stir in the basil.

NICOISE SALAD WITH GRILLED, OLIVE-OIL- MARINATED TUNA



Nicoise Salad With Grilled, Olive-Oil- Marinated Tuna image

Provided by Molly O'Neill

Categories     dinner, weekday, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

1 12-ounce tuna steak, about 1 inches thick
Kosher salt and freshly ground black pepper to taste
3/4 cup olive oil
4 cloves garlic, thinly sliced
1 pound small Yukon Gold potatoes, scrubbed
1/2 pound green beans or wax beans, ends trimmed
1 tablespoon lemon juice
1 clove minced garlic
1 large tomato, seeded and chopped
1/2 cup chopped parsley
1/3 cup nicoise or other black olives, pitted and sliced

Steps:

  • Prepare a charcoal grill or preheat a broiler. Season the tuna generously with salt and pepper and grill or broil very close to the heat source until it is seared on the outside but still rosy in the center, 3 to 4 minutes per side. Transfer the tuna to a small bowl and add the olive oil and sliced garlic. Cover and refrigerate for at least 6 hours or overnight.
  • Place the potatoes in a large saucepan and cover with cold, salted water. Bring to a boil, lower the heat and simmer, covered, until tender, about 20 minutes. Drain, cool and slice the potatoes. Set aside.
  • Bring another large saucepan filled 2/3 full of salted water to a boil and add the beans. Cook until the beans just begin to become tender, about 3 minutes. Drain the beans and immediately plunge them into a large bowl of cold water. When cooled, drain the beans and chop them in half if they are large. Set aside.
  • Drain the tuna, reserving 5 tablespoons of the olive oil and discarding the rest. Place the reserved oil in a large bowl and whisk in the lemon juice, minced garlic, 1/2 teaspoon of kosher salt and 1/4 teaspoon pepper. Add the potatoes, beans, tomato, parsley and olives. Toss well and season to taste with more salt and pepper. Using a sharp knife, slice the tuna on the bias into thin slices. Lay the slices carefully over the vegetables and serve.

Nutrition Facts : @context http, Calories 586, UnsaturatedFat 35 grams, Carbohydrate 29 grams, Fat 42 grams, Fiber 5 grams, Protein 25 grams, SaturatedFat 6 grams, Sodium 837 milligrams, Sugar 4 grams, TransFat 0 grams

ESCAROLE AND OLIVE SALAD WITH RASPBERRY DRESSING



Escarole and Olive Salad with Raspberry Dressing image

Provided by Giada De Laurentiis

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 12

1 cup raspberries
3 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1/4 teaspoon kosher salt
1 small head radicchio, chopped
1 small head escarole, cut into 1-inch pieces
1 fennel, thinly sliced
1/2 teaspoon kosher salt
1 cup pitted mixed olives, coarsely chopped
1 1/2 tablespoons toasted white sesame seeds
3/4 cup raspberries

Steps:

  • For the dressing: To the pitcher of a high-speed blender add the raspberries, olive oil, Dijon mustard, vinegar and salt. Puree on high for about 1 minute, scraping down the sides halfway through, until emulsified. Set aside.
  • In a large bowl, toss together the radicchio, escarole, fennel and salt. Begin by adding half the dressing and tossing well to coat. Taste the salad to determine if it needs more dressing. Depending on the size of your lettuces it may take all the dressing. Divide the salad among 4 salad bowls and top evenly with the olives, sesame seeds and raspberries.

TUNA AND OLIVE SALAD SANDWICH



Tuna and Olive Salad Sandwich image

Categories     Sandwich     Fish     Leafy Green     Olive     Onion     Pepper     No-Cook     Picnic     Mayonnaise     Tuna     Summer     Gourmet

Yield Makes 4 servings

Number Of Ingredients 11

For tuna salad
1/4 cup mayonnaise
2 tablespoons fresh lemon juice
2 (6-oz) cans light tuna packed in olive oil, drained
1/2 cup chopped drained bottled roasted red peppers
10 Kalamata or other brine-cured black olives, pitted and cut lengthwise into strips
1 large celery rib, chopped
2 tablespoons finely chopped red onion
1 (20- to 24-inch) baguette
2 tablespoons olive oil
Green leaf lettuce

Steps:

  • Make tuna salad:
  • Whisk together mayonnaise and lemon juice in a large bowl. Add remaining salad ingredients and stir together gently. Season with salt and pepper.
  • Assemble sandwiches:
  • Cut baguette into 4 equal lengths and halve each piece horizontally. Brush cut sides with oil and season with salt and pepper. Make sandwiches with baguette, lettuce, and tuna salad.

OLIVE AND CELERY SALAD WITH ROASTED RED PEPPERS



Olive and Celery Salad with Roasted Red Peppers image

Provided by Valerie Bertinelli

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

One 12-ounce jar roasted red peppers, drained and chopped
1 1/2 cups pitted olives of any kind (green, black, kalamata, stuffed with anything), chopped
4 celery ribs, thinly sliced
1 romaine heart, thinly sliced
3 tablespoons olive oil
2 tablespoons white wine vinegar
Kosher salt and freshly ground black pepper

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.

CROSTINI WITH LUMP CRAB SALAD AND EXTRA VIRGIN OLIVE OIL



Crostini with Lump Crab Salad and Extra Virgin Olive Oil image

Provided by Rick Tramonto

Categories     Herb     Appetizer     No-Cook     Christmas     Cocktail Party     Oscars     Seafood     Crab     Bell Pepper     Christmas Eve     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 to 6 servings

Number Of Ingredients 8

1 pound fresh lump crabmeat
1/2 cup extra virgin olive oil, plus more for drizzling
1 roasted red bell pepper, seeded and diced
1 tablespoon minced fresh chives
1 tablespoon torn fresh basil
Juice and grated zest of 1 lemon
Kosher salt and cracked black pepper
8 to 12 slices Rick's Basic Crostini

Steps:

  • 1. Pick through the crabmeat to remove any bits of shell. Transfer to a nonreactive bowl.
  • 2. Add the 1/2 cup of olive oil, bell pepper, chives, basil, lemon juice and zest and mix well. Season to taste with salt and pepper.
  • 3. Top each crostini with about 1 tablespoon of the crab mixture. Drizzle with olive oil and serve.

FETA, TOMATO, BASIL AND OLIVE SALAD



Feta, Tomato, Basil and Olive Salad image

A very quick and simple salad I threw together when I couldn't find any greens in the fridge. It turned out delicious. In truth, amounts are guesstimates, dependent on what you have in your fridge!

Provided by Luschka

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

100 g feta cheese
10 -15 cherry tomatoes
5 -10 green olives
1 tablespoon basil, fresh
10 ml olive oil
salt & pepper

Steps:

  • Cube the Feta.
  • Quarter the cherry tomatoes.
  • Slice the olives.
  • Chop the basil.
  • Mix in a mixing bowl.
  • Sprinkle with olive oil.
  • salt and pepper to taste.
  • If possible, let it stand for 15 minutes to an hour or so before serving, but its great either way!

CAULIFLOWER OLIVE SALAD



Cauliflower Olive Salad image

This colorful toss combines cauliflower and black and green olives with sweet peppers and red onion for a satisfying blend of flavors. The lemony vinaigrette coats the salad well and gives it a pleasing tartness. -Nancy Holland, Morgan Hill, California

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 12

5 to 6 cups cauliflowerets
1 cup chopped green pepper
1 cup pimiento-stuffed olives, sliced
1 can (4-1/4 ounces) chopped ripe olives, drained
1/2 cup chopped sweet red pepper
1/2 cup chopped red onion, optional
DRESSING:
3 tablespoons lemon juice
3 tablespoons cider vinegar
1/2 teaspoon sugar
1/4 teaspoon pepper
1/2 cup vegetable oil

Steps:

  • In a large bowl, combine the cauliflower, green pepper, olives, red pepper and onion if desired. , In a small bowl, whisk the lemon juice, vinegar, sugar and pepper; gradually whisk in oil. Pour over vegetables and stir to coat. Cover and refrigerate for at least 4 hours. Serve with a slotted spoon.

Nutrition Facts : Calories 198 calories, Fat 19g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 518mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 3g fiber), Protein 2g protein.

EGG SALAD SANDWICHES WITH GREEN OLIVE, CELERY AND PARSLEY



Egg Salad Sandwiches With Green Olive, Celery and Parsley image

This zesty egg salad has no mayonnaise (but a dab of homemade mayonnaise would be permissible). Use picholine or other tasty green olives (not the bland canned supermarket type) or substitute Italian-style marinated artichoke hearts. You could add a little chopped anchovy and a few capers, too, if so inclined. Served open-face as appetizers, these sandwiches are very pretty, but there's no reason not to use the filling for a conventional sandwich.

Provided by David Tanis

Categories     snack, finger foods, sandwiches, appetizer

Time 20m

Yield 12 open-face sandwiches

Number Of Ingredients 11

4 large eggs, boiled 9 minutes, chilled in ice water and peeled
1/4 cup thinly sliced scallions, cut on the diagonal
1/4 cup thinly sliced celery hearts, with leaves
Salt and pepper
1/2 cup roughly chopped green olives
Pinch of red-pepper flakes
1/2 cup roughly chopped flat-leaf parsley
2 to 3 tablespoons extra-virgin olive oil
6 slices challah bread
Unsalted butter, at room temperature
A handful of arugula leaves

Steps:

  • Chop eggs into large rough pieces and put in a medium bowl. Add scallions and celery and season with salt and pepper. Add olives, red pepper, parsley and olive oil. Toss to combine and mash lightly with a fork to amalgamate. (Combine just before serving to keep the mixture fresh looking.)
  • Lay bread slices on a work surface and butter each generously. Spread 2 or 3 tablespoons egg mixture on each. Top each slice with a few arugula leaves.
  • Cut each slice in half diagonally and serve. If desired, cut into bite-size pieces.

OLIVE POTATO SALAD



Olive Potato Salad image

My mother shared this recipe with me at my bridal shower more than 45 years ago. -Margaret Matson, Metamora, Illinois

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 12-14 servings.

Number Of Ingredients 17

10 hard-boiled large eggs
10 medium potatoes, cooked, peeled and cubed
2 celery ribs, chopped
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1 tablespoon minced fresh parsley
1-1/2 teaspoons salt
1/4 teaspoon pepper
DRESSING:
1/4 cup sugar
1-1/2 teaspoons all-purpose flour
1/4 to 1/2 teaspoon salt
1/4 teaspoon ground mustard
4 egg yolks, lightly beaten
6 tablespoons white vinegar
6 tablespoons water
1-1/2 teaspoons butter
Paprika

Steps:

  • Chop six hard-boiled eggs; set aside. Slice remaining hard-boiled eggs and refrigerate. In a large serving bowl, combine the chopped eggs, potatoes, celery, olives, parsley, salt and pepper; refrigerate., For dressing, combine the sugar, flour, salt and mustard in a saucepan. Combine the egg yolks, vinegar and water; gradually whisk into saucepan. Add butter. Bring to a boil, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Cool to room temperature, stirring several times. Pour over potato mixture; gently stir to coat. Cover and refrigerate for at least 2 hours. Top with sliced eggs; sprinkle with paprika.

Nutrition Facts :

TOMATO AND GREEN-OLIVE SALAD



Tomato and Green-Olive Salad image

Use spoonfuls of this tomato-and-olive salad to top a fresh serving of tuna.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Yield Makes about 4 1/2 cups

Number Of Ingredients 6

2 1/2 pounds ripe tomatoes (red, yellow, or a combination of both; about 8 medium), coarsely chopped
3/4 cup halved cherry tomatoes
3/4 cup brine-cured pitted green olives, very coarsely chopped
3/4 cup extra-virgin olive oil
3 tablespoons coarsely chopped fresh flat-leaf parsley leaves, plus whole leaves for garnish
1 tablespoon coarse salt

Steps:

  • Stir together all ingredients in a medium bowl. Let stand 20 minutes before serving. Serve garnished with parsley leaves.

CELERY, RADISH, AND OLIVE SALAD



Celery, Radish, and Olive Salad image

Categories     Salad     Olive     No-Cook     Quick & Easy     Celery     Radish     Summer     Vegan     Gourmet

Yield Makes 2 side-dish servings

Number Of Ingredients 8

1 bunch celery (2 1/4 pound)
4 radishes, trimmed and cut into 1/8-inch-thick slices
10 pitted Kalamata olives, chopped
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh chives
2 teaspoons fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon black pepper

Steps:

  • Remove outer dark green ribs of celery and reserve for another use. Remove leaves and reserve in a bowl. Cut off and discard base of celery heart, then cut crosswise into 1/4-inch-thick slices and add to celery leaves along with remaining ingredients. Toss to coat.

MARINATED VEGETABLE AND OLIVE SALAD



Marinated Vegetable and Olive Salad image

This bright, crisp combination of marinated vegetables is perfect for summer!

Provided by Jessica Moretz

Categories     Salad     Vegetable Salad Recipes

Time 2h35m

Yield 8

Number Of Ingredients 13

2 cups fresh green beans, trimmed and halved
1 cup broccoli florets
1 cup cauliflower florets
1 cup sliced mushrooms
½ cup cherry tomatoes
1 (6 ounce) can black olives, drained
½ cup red wine vinegar
1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon monosodium glutamate (MSG)
1 tablespoon garlic salt
1 tablespoon dried dill weed
1 ½ cups extra virgin olive oil

Steps:

  • Bring a large pot of lightly salted water to a boil over high heat. Add the green beans, and cook until tender, 1 to 2 minutes. Drain, and rinse under cold water until the green beans are cool. Place into a bowl along with the broccoli, cauliflower, mushrooms, tomatoes, and olives; set aside.
  • Whisk together the vinegar, salt, pepper, monosodium glutamate, garlic salt, and dill in a bowl. Slowly drizzle in the olive oil while continuing to whisk to create a dressing. Pour the dressing over the vegetables and stir to combine. Cover, and refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 434 calories, Carbohydrate 7.4 g, Fat 44.5 g, Fiber 2.7 g, Protein 1.8 g, SaturatedFat 6.2 g, Sodium 1922.4 mg, Sugar 1 g

CHUNKY TOMATO AND BLACK OLIVE SALAD



Chunky Tomato and Black Olive Salad image

Categories     Salad     Olive     Tomato     Quick & Easy     Spring     Bon Appétit

Yield Makes 2 Servings

Number Of Ingredients 6

4 large plum tomatoes, cored, cut into 3/4-inch pieces
1/3 cup brine-cured black olives (such as Kalamata) , pitted, halved
1/3 cup very thinly sliced red onion
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 large bunch arugula, stems trimmed, cut into wide ribbons

Steps:

  • Combine tomatoes, black olives and onion in medium bowl. Add olive oil and balsamic vinegar; toss to blend well. Season salad to taste with salt and pepper. Mix in arugula and serve.

Tips:

  • Choose the right olives: The best olives for olive salad are firm and not too salty. Avoid olives that are too soft or mushy.
  • Pit the olives: If the olives you are using have pits, you will need to pit them before you can use them in the salad. You can do this by using an olive pitter or by carefully cutting around the pit with a knife.
  • Chop the olives: Once the olives are pitted, you can chop them into small pieces. The size of the pieces is up to you, but they should be small enough to eat easily.
  • Add other ingredients: In addition to olives, you can add a variety of other ingredients to your olive salad. Some common additions include celery, carrots, onions, peppers, and hard-boiled eggs.
  • Dress the salad: The dressing for an olive salad is typically made with olive oil, vinegar, and herbs. You can also add other seasonings, such as salt, pepper, and garlic powder.
  • Chill the salad: Olive salad is best served chilled. You can chill it for at least 30 minutes before serving, or you can make it ahead of time and chill it overnight.

Conclusion:

Olive salad is a versatile and delicious dish that can be enjoyed as an appetizer, a side dish, or a main course. It is a great way to use up leftover olives, and it is also a healthy and flavorful addition to any meal. With so many different variations to choose from, there is sure to be an olive salad recipe that everyone will enjoy.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #preparation     #occasion     #condiments-etc     #easy     #beginner-cook     #dinner-party     #holiday-event     #presentation     #served-cold     #3-steps-or-less

Related Topics