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    Home » By Season » Summer Salads

    Olive Salad with Tomatoes and Peppers

    Filed Under: 10 Minute Salads, Low Carb, Make Ahead Salads, Paleo, Summer Salads, Vegan

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    This olive salad is just what the doctor ordered chock full of healthy fats and powerful antioxidants. A quick and easy way for you to get your vitamins the delicious way.

    Jump to Recipe Print Recipe

    OLIVE SALAD WITH TOMATOES & PEPPERS

    If you love olives, then this is the salad for you, bitter green olives, tangy Kalamata olives, oh so sweet cherry tomatoes and sharp-tasting green capsicum (bell peppers) are all smothered in a delicious lemony garlic vinaigrette and make a sublime combination of flavours for your table.

    The difference between black and green olives

    So, what is the difference between the black and green olives in this salad you might ask? Well, green olives are really just unripe black olives. Green olives are picked before the olives are fully ripe and the colour difference between green olives corresponds to how ripe they are when picked.

    As far as taste and texture goes, green olives are denser, firmer and more bitter than black olives

    Serving Suggestions

    This olive salad partners really well with red meats. It is also good with chicken or any firm-fleshed fish. I have served this salad with barbecued lamb cutlets, a red wine pot roast and also with grilled barramundi.

    • Barbecued lamb cutlets
    • Red wine pot roast
    • Grilled barramundi
    • Piri Piri Chicken

    This is such a forgiving salad, you could make it in the morning, keep it chilled and serve it for dinner just add the dressing just before serving.

    CLOSE-UP-OF-OLIVE-SALAD

    How to make Olive Salad

    1PREPARE THE OLVIES
    If your olives were in brine rinse them, shake to remove excess water then cut them in half lengthwise and then into quarters.

    • SLICING-BLACK-OLIVES
      QUARTER BLACK OLIVES LENGTHWISE
    • SLICING-GREEN-OLIVES
      QUARTER GREEN OLIVES LENGTHWISE

    2PREPARE THE VEG
    Wash your cherry tomatoes under cold running water and cut in half.
    You can do this either by cutting them one by one or by placing a few under a plastic lid and running a serrated knife through them. However, if your tomatoes are a bit soft it is easier to place your hand over a few and then run a serrated knife through them.
    Wash your green capsicums, remove the seeds and core and chop into a medium dice.
    Wash your parsley leaves, shake to remove excess then roughly chop. Add all your ingredients to a large mixing bowl.

    • SLICING-CHERRY-TOMATOES
      HALVE CHERRY TOMATOES A FEW AT A TIME
    • CHOPPED CHERRY TOMATOES ON WOODEN BOARDY WITH KNIFE
      OR INDIVIDUALLY
    • DICING-GREEN-CAPSICUM
      DICE GREEN CAPSICUM/PEPPER
    • 06-CHOPPING-PARSLEY
      CHOP YOUR PARSLEY

    3ASSEMBLE THE SALAD
    Add all the vinaigrette ingredients to a small glass jar and shake until emulsified.
    Pour the dressing over salad, season with salt and pepper then toss gently until combined. Taste and adjust seasoning according to your taste.
    Arrange your olive salad in a bowl, chill in the fridge until you are ready to serve.

    • NGREDIENTS-IN-BOWL-FOR-OLIVE-SALAD
      ADD ALL INGREDIENTS TO BOWL
    • MIXING-OLIVE-SALAD
      MIX WELL TO COMBINE

    Some variations to try

    • Make it carnivore by the addition of some grilled steak or chicken fillets.
    • Make it pescatarian by adding a tin of tuna or salmon.
    • Make it a main meal vegan salad by the addition of a tin of chickpeas or any other bean you fancy.
    • Make it Greek by the addition of some feta and oregano.
    • Make it Italian by the addition of some parmesan and basil.
    • Make it Mexican by the addition of avocado and fresh coriander (cilantro).

    What to do with leftovers

    Leftovers, not a problem, open up a tin of tuna or chickpeas and your lunch the next day is all sorted. Don’t fancy salad for lunch, then you can also easily blitz the leftovers in your food processor and freeze for a delicious addition to your next pasta sauce.

    Try some more of our capsicum salad and tomato salad recipes

    • CRETAN TOMATO & CUCUMBER SALAD
      CRETAN TOMATO & CUCUMBER
    • SLICED HEIRLOOM OX-HEART TOMATOES WITH SMALL BASIL LEAVES WITH WHIPPED FETA ON AN AQUA BLUE PLATTER
      HEIRLOOM TOMATO SALAD
    OLIVE SALAD

    Olive Salad with Tomatoes and Peppers

    This olive salad is just what the doctor ordered chock full of healthy fats and powerful antioxidants. A quick and easy way for you to get your vitamins the delicious way.
    Print Recipe Pin Recipe Rate this Recipe
    Prep Time: 10 minutes
    Cook Time: 0 minutes
    Total Time: 10 minutes
    * Times are an estimate and will depend on your skill level
    Course: Salad
    Cuisine: Greek
    Keyword: Easy
    Servings: 4
    Calories: 183kcal
    Ingredients
    For the salad...
    • 400 grams cherry tomatoes (approximately 3 cups
    • 1 large green capsicums (bell peppers) (approximately 300 grams)
    • ¼ cup flat-leaf parsley leaves (coarsely chopped)
    • ⅓ cup black kalamata olives (pitted)
    • ⅓ cup green olives (pitted)
    • Sea salt and cracked black pepper
    For the vinaigrette…
    • ¼ cup extra-virgin olive oil
    • 3-4 tbsps lemon juice
    • 1 clove garlic (minced)
    Metric - Imperial
    Instructions
    • Rinse your olives and cut them into quarters, lengthwise.
    • Wash your vegetables and trim, dice the capsicums, cut the cherry tomatoes in half and roughly chop the parsley.
    • Add all the vinaigrette ingredients to a small glass jar and shake until emulsified.
    • Pour the dressing over salad, season with salt and pepper then toss gently until combined. Taste and adjust seasoning according to your taste.
    • Arrange in a salad bowl and chill until you are ready to serve.
    Nutrition information is calculated using an ingredient database and should be considered an estimate.
    Calories: 183kcal | Carbohydrates: 8g | Protein: 2g | Fat: 17g | Saturated Fat: 2g | Sodium: 365mg | Potassium: 322mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1045IU | Vitamin C: 65mg | Calcium: 32mg | Iron: 1mg
    Tried this recipe?Mention @salads_with_anastasia or tag #salads_with_anastasia!
    PINTEREST - OLIVE SALAD

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    About Anastasia

    Anastasia is a home cook introduced to cooking at a young age (8 years old) and hasn’t gotten out of the kitchen since! She had her own coffee shop and ran her own catering business for over a decade. Her love of salads developed as she was always the one responsible for making the salads for family get-togethers and friends functions.

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