Best 2 Spanish Olive Salad Recipes

**Spanish Olive Salad: A Delightful Blend of Savory and Refreshing Ingredients**

Indulge in the vibrant flavors of the Mediterranean with our Spanish Olive Salad, a delectable dish that combines the salty goodness of olives with a symphony of fresh vegetables, herbs, and zesty dressing. This classic Spanish tapa bursts with a burst of flavors and textures, making it a perfect appetizer or light meal. Discover two variations in this article: the traditional Spanish Olive Salad, brimming with the authentic flavors of Spain, and a modern twist with a tangy lemon-herb dressing. With step-by-step instructions and a selection of additional recipes, including an Olive and Feta Salad, Marinated Olives, and Garlic Olive Oil, this article is your guide to creating an unforgettable olive salad experience.

Here are our top 2 tried and tested recipes!

SPANISH CHARRED FENNEL, ORANGE AND OLIVE SALAD

Spanish Charred Fennel, Orange and Olive Salad image

This is one of my favourite Summer salad recipes.....the vibrant colours are amazing, as are all the mingling flavours! The baby fennel bulbs are roasted until charred and then simply served with fresh oranges, black olives, red onion, fresh mint and a divine orange vinaigrette! I serve this alongside grilled, roast or barbequed Duck or Lamb - it is also great when served with a good grilled Steak.

Provided by French Tart

Categories Oranges

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

8 small fennel bulbs, trimmed & fronds kept for garnish
4 tablespoons olive oil
2 large oranges, peeled and cut into segments
2 tablespoons fresh orange juice
1 red onion, peeled, halved and thinly sliced
100 g black olives
salt
fresh ground black pepper
2 tablespoons of fresh mint, roughly chopped

Steps:

Pre-heat oven to 200C/400F/Gas 6.
Trim the feathery green fronds form the fennel and reserve for the garnish.
Remove the stalks from the fennel and cut each fennel bulb into 4 or 6 wedges, depending on the size.
Place into a well-oiled baking tin or tian - and drizzle over 2 tablespoons olive oil.
Roast them for about 40-45 minutes or until tender, caramelised and charred on the edges. (Turn them once or twice during cooking.).
Allow them to cool.
Peel and slice the oranges into segments, making sure there is no membrane or pith on them. Add the finely sliced red onion and olives to the orange segments.
Whisk the remaining oil with the orange juice and season well.
Add half of the chopped mint leaves to the vinaigrette, mix well.
Pour half the dressing over the orange mixture and gently mix.
When you wish to assemble the salad, build up the salad by layering the orange mixture and roast fennel bulbs in alternate layers.
Drizzle with the remaining dressing and scatter the remaining chopped mint over the top.
Finely chop the reserved fennel fronds and scatter them over the top, as the final flourish!
Great served with barbequed poultry or meats, especially Duck or Lamb.

SPANISH OLIVE SALAD

Spanish Olive Salad image

Bold balsamic vinaigrette, tangy oranges and salty olives come together tastefully in a unique green salad.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 15m

Yield 8

Number Of Ingredients 5

Ingredients

About 1 1/2 heads red leaf lettuce, torn into bite-size pieces (8 cups tightly packed)
2 large oranges, peeled, sliced
1/3 cup assorted marinated olives, pitted
1/2 small red onion, thinly sliced into rings (about 1/2 cup)
1/2 cup balsamic vinaigrette dressing

Steps:

Divide lettuce among 8 salad plates. Top with orange slices, olives and onion rings.
Just before serving, drizzle dressing over salads.

Nutrition Facts : Calories 100, Carbohydrate 7 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 4 g, TransFat 0 g

Tips:

Use high-quality ingredients: The quality of your ingredients will greatly impact the taste of your salad. Choose ripe, flavorful tomatoes, crisp cucumbers, and briny olives. Using high quality extra virgin olive oil is also a great way to enhance the flavor of the dish.
Don't overcook the vegetables: The vegetables in your salad should be cooked just until tender-crisp. Overcooking them will make them mushy and bland.
Let the salad marinate: Marinating the salad for at least 30 minutes allows the flavors to meld and develop. This will make your salad even more delicious.
Serve the salad chilled: A chilled salad is more refreshing and flavorful. Serve it immediately after making it, or chill it for a few hours before serving.

Conclusion:

Spanish olive salad is a delicious and refreshing dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its vibrant colors and bold flavors, this salad is sure to be a hit with your family and friends.