Olives And Tomato Salad Recipes

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TOMATO OLIVE SALAD

This salad from Dona Hoffman, of Addison, IL is amazingly simple and surprisingly sweet with a little brown sugar in the dressing. And as an addition, she suggests topping it with either fresh mozzarella or feta cheese.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 8



Tomato Olive Salad image

Steps:

  • In a large bowl, combine the lettuce, tomatoes, onion and olives. In a small bowl, whisk the dressing ingredients. Drizzle over salad and toss to coat.

Nutrition Facts : Calories 74 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 98mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein.

4 cups torn leaf lettuce
1/2 cup cherry tomatoes
1/3 cup sliced red onion
1 can (2-1/4 ounces) sliced ripe olives, drained
DRESSING:
2 tablespoons canola oil
1 tablespoon red wine vinegar
1 tablespoon brown sugar

SALAD WITH GREEN OLIVES AND TOMATO

Provided by Rachael Ray : Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 8



Salad with Green Olives and Tomato image

Steps:

  • Combine lettuce, olives, tomatoes, and parsley leaves in a bowl. Sprinkle salad with a little dried Italian seasoning blend. Drizzle salad with oil and add 2 splashes red wine vinegar. Toss your salad and season with salt and pepper, to taste.

2 hearts of romaine, chopped
3 tablespoons sliced green salad olives with pimento
1/2 pint cherry or grape tomatoes, halved
Several fresh flat-leaf parsley leaves
1/2 teaspoon dried Italian seasoning
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
Salt and pepper

TOMATO-POTATO SALAD WITH OLIVE VINAIGRETTE

Provided by Food Network Kitchen

Categories     side-dish

Time 1h

Yield SERVES: 6 servings

Number Of Ingredients 10



Tomato-Potato Salad with Olive Vinaigrette image

Steps:

  • Place the potatoes in a large pot; cover with water by 2 inches. Season generously with salt and bring to a boil. Reduce to a simmer and cook until the potatoes are tender, about 20 minutes. Drain the potatoes; let cool 15 to 20 minutes.
  • Whisk the olive oil, vinegar, 1 teaspoon salt and a few grinds of pepper in a medium bowl; stir in the olives and diced celery. Halve the potatoes and transfer to a shallow bowl. Scatter the tomatoes over the potatoes, then drizzle with the vinaigrette. Scatter the celery leaves, basil and chives over the salad and season with salt and pepper.

2 pounds small Yukon Gold or red-skinned potatoes
Kosher salt
1/2 cup extra-virgin olive oil
1/4 cup white wine vinegar
Freshly ground pepper
1/3 cup pitted nicoise olives
2 stalks celery, diced, plus 1/4 cup roughly chopped celery leaves
2 pounds beefsteak tomatoes, chopped
1/4 cup fresh basil, torn
1/4 cup chopped fresh chives

CHERRY TOMATOES AND OLIVE SALAD

Provided by Sandra Lee

Categories     appetizer

Time 5m

Yield 4 servings

Number Of Ingredients 7



Cherry Tomatoes and Olive Salad image

Steps:

  • In a medium bowl whisk together olive oil, vinegar and dressing mix.
  • Add cherry tomatoes, olives, basil and sliced scallions to bowl. Toss to combine.

2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon Italian dressing mix (recommended: Good Seasons)
1 pint cherry tomatoes, sliced in 1/2
1 (15-ounce) can pitted black olives
4 large fresh basil leaves, finely chopped
2 scallions, cut in 1/2-inch pieces

OLIVES AND TOMATO SALAD

This is something I have been making for a while. I finally figured out how to cut down on the brine taste so that I could taste the other ingredients as well. The addition of sugar was the answer.I tried omitting the brine, but then the salad wasn't as moist as I was hoping it would be and the tomato pieces turned mushy after a couple of days. If you are going to be eating the salad in one day, you can probably omit the brines altogether. The ingredients blend really well together and are quite tasty. Make this at least one hour before serving it to allow everything to meld together. To save money, slice the olives yourself. The amounts of the olives, green onions/scallions and tomato are approximate and depends on what size of each ingredient you use. This salad is versatile and will go with many things. The sodium content is probably high in this recipe so you will want to serve it with something that has less salt. Cook time is the refrigeration time. ..

Provided by AuntWoofieWoof

Categories     Onions

Time 1h30m

Yield 3 cups, 4-6 serving(s)

Number Of Ingredients 9



Olives and Tomato Salad image

Steps:

  • Mix the diced tomato, sliced green and black olives, capers and diced scallions/green onions in a medium size bowl that has a cover. Tupperware/Rubbermaid containers work really well for this.
  • Mix the brines/ juices together in a measuring cup.
  • Add the sugar and stir until sugar has dissolved.
  • Pour over tomato and olives mixture and stir well.
  • Cover and refrigerate at least one hour before serving.
  • When ready, shake the salad in the container with the lid on or stir it so that the brine mixes in.evenly.

Nutrition Facts : Calories 45.8, Fat 3.1, SaturatedFat 0.4, Sodium 499, Carbohydrate 4.8, Fiber 2, Sugar 1.5, Protein 1.1

1 large tomatoes, diced (about 2 cups)
15 medium green olives, sliced (about 1/2 cup)
25 medium black olives, sliced (about 1/2 cup)
1/2 cup scallions (about 6) or 1/2 cup green onion, chopped (about 6)
1/4 cup capers
1 teaspoon green olive brine (optional)
1 teaspoon black olive juice (optional)
1 teaspoon capers brine (optional)
1/2 teaspoon sugar (optional)

CHUNKY TOMATO AND BLACK OLIVE SALAD

Categories     Salad     Olive     Tomato     Quick & Easy     Spring     Bon Appétit

Yield Makes 2 Servings

Number Of Ingredients 6



Chunky Tomato and Black Olive Salad image

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.

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

TOMATO AND GREEN-OLIVE SALAD

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



Tomato and Green-Olive Salad image

Steps:

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

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

TOMATO SALAD, WITH OLIVES AND SARDIN

Provided by Moira Hodgson

Categories     easy, quick, salads and dressings

Time 10m

Yield 4 servings

Number Of Ingredients 8



Tomato Salad, With Olives and Sardin image

Steps:

  • Slice the tomatoes and arrange them on a serving plate. Arrange the sardines over the top in a fan shape.
  • Thinly slice the onion and arrange over the top. Add the olives and the basil. Sprinkle with salt and pepper. Dribble on the oil and vinegar.

Nutrition Facts : @context http, Calories 293, UnsaturatedFat 19 grams, Carbohydrate 9 grams, Fat 23 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 534 milligrams, Sugar 4 grams

3 large ripe tomatoes
2 cans sardines
1 red onion
12 black oil-cured olives
About 4 tablespoons basil leaves, left whole
Coarse salt and freshly ground pepper
5 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar (balsamic if possible)

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