OLIVE CAPRESE SALAD
When heirloom tomatoes arrive, feature them with red onions, green olives and a surprising twist-star anise. -Julie Merriman, Seattle, Washington
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- In a small saucepan, combine 1 cup vinegar, sugar and star anise. Bring to a boil, stirring to dissolve sugar. Remove from the heat. Cool slightly; stir in onion. Let stand for 30 minutes., In a large bowl, combine the tomatoes, olives, cheese, herbs and serrano pepper. Remove star anise from onion mixture; drain onion, reserving 2 tablespoons marinade. (Discard remaining marinade or save for other use.) Add onion to tomato mixture., In a small bowl, whisk the oil, lime juice and zest and remaining vinegar; pour over tomato mixture. Drizzle with reserved marinade; toss gently to coat. Season with salt if desired. Serve immediately.
Nutrition Facts :
SALAD WITH GREEN OLIVES AND TOMATO
Provided by Rachael Ray : Food Network
Time 10m
Yield 4 servings
Number Of Ingredients 8
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.
CHERRY TOMATOES AND OLIVE SALAD
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.
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
Steps:
- Stir together all ingredients in a medium bowl. Let stand 20 minutes before serving. Serve garnished with parsley leaves.
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
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
CHERRY TOMATO & OLIVE SALAD
I haven't tried this yet but it does sound like a nice summer salad to use up all those cherry tomatoes from the garden! Don't forget to leave an hour aside for chilling, after you've put the dish together.
Provided by Sackville
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Take a big bowl and mix together cherry tomatoes, green olives, black olives, and spring onion.
- In a dry skillet, toast pine nuts over medium heat until golden brown, turning frequently.
- Stir into tomato mixture.
- Separately, mix together olive oil, red wine vinegar, sugar, and oregano.
- Season to taste with salt and pepper.
- Pour over salad, and gently stir to coat.
- Chill for 1 hour.
Nutrition Facts : Calories 526.9, Fat 51.6, SaturatedFat 6.1, Sodium 846.8, Carbohydrate 17.2, Fiber 5.6, Sugar 8.8, Protein 5.3
GREEK TOMATO SALAD
"My German father-in-law loves to vacation in Greece," relates Jerry Lappin of Garden City, Kansas. "After a stay on the sunny beaches of Rhodes, he game me the recipe for this zesty salad, full of fresh tomatoes, red onion, green pepper, ripe olives and feta cheese. I like to serve it for a light lunch with sourdough, French or Italian bread."
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- In a bowl, whisk together the vinegar, oil, oregano, basil, sugar, salt and pepper. Add red onion and green pepper; toss to coat. Stir in tomatoes, olives and cheese. Cover and refrigerate for at least 1 hour. Serve with a slotted spoon.
Nutrition Facts : Calories 120 calories, Fat 8g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 179mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
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
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.
PASTA SALAD WITH CHERRY TOMATOES AND GREEN OLIVADA
Provided by Rick Rodgers
Categories Salad Olive Pasta Tomato Side Picnic High Fiber Backyard BBQ Dinner Lunch Summer Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- With machine running, add garlic clove to processor through feed tube and process until finely chopped; turn off machine. Add 1 cup chopped olives, capers, red wine vinegar, anchovy paste, mustard, and crushed red pepper. Using 6 on/off turns, process to chop coarsely. With machine running, gradually add 1/2 cup olive oil, forming coarse puree. Transfer to bowl; stir in remaining 1 cup olives. Season olivada to taste with salt and pepper. DO AHEAD: Olivada can be made 3 days ahead. Cover and refrigerate.
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Transfer drained pasta to large bowl. Drizzle remaining 1 tablespoon oil over pasta; toss to coat. Cool, stirring occasionally.
- Add olivada, halved tomatoes, mozzarella, and oregano to pasta; toss to coat. Season to taste with salt and pepper.
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4.8/5 (5)Category Side SaladCuisine French, WesternCalories 79 per serving
- Season tomatoes: Place sliced tomatoes into a bowl. Sprinkle over the salt and toss well but gently. Leave to sit for 15 mins, then drain off any liquid the tomatoes have dropped. Meanwhile make the tapenade.
- Combine olives, capers, garlic, anchovy and vinegar in a blender or food processor. Smaller is better, eg. a Nutribullet.
- Drain your tomatoes one last time, then arrange slices overlapping on a large plate or platter. Dollop over the tomatoes 1/3 of the tapenade, or as much as you feel you want.
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