Olive Salad Recipe
Olive Salad Recipe
Table of Contents
Olive Salad Recipe
Dive into the vibrant world of Mediterranean cuisine with this olive salad recipe, a flavorful mix of olives, fresh vegetables, herbs, and a zesty dressing. Perfect as a side dish, appetizer, or a topping for sandwiches, this olive salad is as versatile as it is delicious.
Description
Olive Salad Recipe is a quintessential Mediterranean dish that captures the heart of sun drenched coasts and aromatic markets. Whether you’re hosting a dinner party or looking for a quick, healthy snack, this olive salad recipe will become your go to favorite.
Packed with nutrient rich olives, crunchy vegetables, fragrant herbs, and a tangy dressing, this salad is an explosion of flavors and textures. Its versatility makes it a star in many cuisines, from Italian antipasti spreads to Greek meze platters.
This dish combines briny green and black olives with the crunch of celery, the sweetness of roasted red peppers, and the sharpness of garlic. Tossed with a lemony olive oil dressing infused with oregano, this salad is a true Mediterranean masterpiece. Not only is it bursting with taste, but it’s also rich in healthy fats and antioxidants, making it as nutritious as it is delicious.
Discover the ultimate olive salad recipe, perfect for adding a tangy, savory kick to your meals. This versatile dish combines an assortment of green and black olives with fresh herbs, garlic, and zesty lemon juice. Tossed with a drizzle of olive oil and a hint of red wine vinegar, this salad bursts with Mediterranean flavors. Add diced roasted red peppers, capers, and thinly sliced onions for extra depth. Whether served as a standalone appetizer, a topping for sandwiches, or a side dish for pasta and grilled meats, this olive salad recipe is a crowd-pleaser. Easy to make and incredibly delicious, it’s a must try for olive lovers. Enjoy this healthy, gluten free, and vegan friendly dish anytime.
Ingredients
- For the Salad:
- 1 cup green olives, pitted and halved
- 1 cup black olives, pitted and halved
- 1/2 cup roasted red peppers, diced
- 2 stalks celery, finely sliced
- 1 small red onion, thinly sliced
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons capers, drained
- For the Dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon red wine vinegar
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- Salt and black pepper, to taste
Instructions
- Prepare the Salad Ingredients: Place the green and black olives in a large mixing bowl. Add the roasted red peppers, celery, red onion, minced garlic, parsley, and capers. Mix gently to combine.
- Make the Dressing: In a small bowl or jar, whisk together olive oil, lemon juice, red wine vinegar, oregano, red pepper flakes, salt, and black pepper.
- Combine and Toss: Pour the dressing over the salad ingredients. Toss everything together until the olives and vegetables are well coated with the dressing.
- Marinate (Optional): For the best flavor, let the salad sit for at least 30 minutes before serving. This allows the flavors to meld beautifully.
- Serve and Enjoy: Serve the olive salad as a side dish, appetizer, or topping for sandwiches, bruschetta, or wraps.
Notes
- Customizations: Add artichoke hearts or sun dried tomatoes for extra Mediterranean flair. Substitute parsley with fresh basil for a slightly sweeter herbaceous note.
- Storage Tips: Store in an airtight container in the refrigerator for up to 5 days. The flavors intensify over time, making it even more delicious the next day.
- Serving Suggestions: Pair this olive salad with crusty bread, grilled fish, or roasted chicken. It’s also an excellent addition to charcuterie boards.
Olive Salad Recipe
Ingredients
- For the Salad:
- 1 cup green olives pitted and halved
- 1 cup black olives pitted and halved
- 1/2 cup roasted red peppers diced
- 2 stalks celery finely sliced
- 1 small red onion thinly sliced
- 2 cloves garlic minced
- 1/4 cup fresh parsley chopped
- 2 tablespoons capers drained
- For the Dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon red wine vinegar
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- Salt and black pepper to taste
Instructions
- Prepare the Salad Ingredients: Place the green and black olives in a large mixing bowl. Add the roasted red peppers, celery, red onion, minced garlic, parsley, and capers. Mix gently to combine.
- Make the Dressing: In a small bowl or jar, whisk together olive oil, lemon juice, red wine vinegar, oregano, red pepper flakes, salt, and black pepper.
- Combine and Toss: Pour the dressing over the salad ingredients. Toss everything together until the olives and vegetables are well coated with the dressing.
- Marinate (Optional): For the best flavor, let the salad sit for at least 30 minutes before serving. This allows the flavors to meld beautifully.
- Serve and Enjoy: Serve the olive salad as a side dish, appetizer, or topping for sandwiches, bruschetta, or wraps.
Notes
- Customizations: Add artichoke hearts or sun dried tomatoes for extra Mediterranean flair. Substitute parsley with fresh basil for a slightly sweeter herbaceous note.
- Storage Tips: Store in an airtight container in the refrigerator for up to 5 days. The flavors intensify over time, making it even more delicious the next day.
- Serving Suggestions: Pair this olive salad with crusty bread, grilled fish, or roasted chicken. It’s also an excellent addition to charcuterie boards.
