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5 from 1 vote

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.
Prep Time10 mins
Cook Time0 mins
Total Time10 mins
Course: Salad
Cuisine: Greek
Keyword: Easy
Servings: 4
Calories: 183kcal


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)
  • cup black kalamata olives (pitted)
  • 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)


  • 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.


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