Salad with olives: recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

How beautiful and delicious salads with olives! They will give even the simplest dish a taste of Mediterranean dishes. There are many varieties of salads with olives, and you don't have to live in sunny Greece or Italy to make them.

It's easy

Easy recipes contain minimal ingredients. What is there! Add olives to a simple tomato-cucumber salad, throw in a few cubes of feta and you have a Greek salad. But there are more interesting recipes that you will find in this article.

Salad with olives and feta cheese

Everyone will find delight in this refreshing salad with a variety of flavors, textures and colors.

All you need for refueling:

• half a glass of vegetable (olive) oil;
• a quarter cup of wine vinegar;
• one and a half spoons of sugar (tea);
• 1 garlic clove, minced;
• 1 tablespoon dill, minced;
• 1 teaspoon dried oregano;
• half teaspoon garlic powder;
• a quarter of a teaspoon of (tea) s alt;
• black pepper, crushed in a mill, to taste.

Tomato and Olive Salad Ingredients:

• half a kilo (pound) of tomatoes (cherry or grape tomatoes, cut in half, or about 3 large tomatoes, finely chopped);
• half a kilo of cucumbers (about 2 large or 4 small), cut into squares;
• half cup dried pitted Kalamata olives chopped;
• crumble half a glass of feta cheese;
• two spoonfuls of fresh dill for garnish.

To make a salad with olives, as in the photo, just follow the recipe.

Cooking instructions

For sauce:

In a medium bowl, whisk together all dressing ingredients until smooth. Alternatively, you can place the ingredients in a jar, screw on the lid, and shake until combined.

For salad:

1. In a large bowl, cut all the salad ingredients. Stir in dressing until everything is evenly distributed.
2. Cover the salad and refrigerate for at least 4 hours. Take it out of the refrigerator 30 minutes before serving. Drain excess liquid and garnish with dill, if desired.

Green salad with olives

This recipe is known to many housewives. Lettuce Boston (lettuce) and olives, just mixed together, what could be more boring. But mix it with a vinaigrette and it will become a star on your table. Always keep in the refrigeratora jar of this sauce, it will give a new taste to bored salads.

Ingredients:

• 1 medium Boston lettuce, torn into small pieces;
• a jar of olives (preferably pitted);
• 2 green onion, thinly sliced;
• a quarter cup lemon vinaigrette sauce;
• coarse s alt;
• ground pepper.

First, let's deal with the gas station. What is a lemon vinaigrette dressing so perfect for an olive salad - a simple recipe at first glance?

So, for the sauce you need:

• tablespoon French mustard;
• a third of a lemon (juice);
• s alt and sugar;
• sunflower and olive oil.

Everything, except oils, grind. Then beat with a blender, gradually adding oil. You can store the sauce in the refrigerator in a closed jar.

Now salad. In a large bowl, combine 1 medium head Boston lettuce, torn into small pieces, a jar of large olives, 2 bunches of green onions, thinly sliced, and a cup of lemon dressing. Season with coarse s alt and ground pepper.

Arugula salad with olives, feta cheese and dill

To liven up a salad with arugula and give it a little Greek twist, add thinly sliced fresh dill, s alted Greek feta cheese and olives. Finish off the salad with Greek olive oil, which has a cleaner flavor and is generally more affordable than olive oil from Italy.

Ingredients:

• 1 red onion, very thinly sliced;
• 1 garlic clove;
• 1 cup pitted olives, coarsely chopped;
• half a cup plus two tablespoons (tablespoons) of olive oil;
• a quarter cup plus two tablespoons (tablespoons) of red wine vinegar;
• s alt and pepper, freshly ground;
• 3 tablespoons (tbsp) thinly sliced fresh dill;
• 1 cup crumbled Greek feta cheese;
• 2 cups of arugula.

In a large bowl, mix onion, garlic and olives with oil, add vinegar, season with s alt and pepper. Let stand on the table in the room for one hour. Add dill and feta, then arugula and mix gently. Serve immediately.

Marinated zucchini salad with olives

This marinated zucchini with olives, artichokes and red peppers is one of the ten most popular low carb options. This is the perfect salad to eat with pasta! A delicious summer dish suitable for diabetics, as it has a low glycemic index and does not contain gluten. This salad is perfect for summer, zucchini ripening time! Use this recipe as a base to change ingredients as it will be great with other raw or cooked vegetables.

Ingredients:

• 4-5 small zucchini, cut into slices;
• 1 tin large pitted olives;
• 1 tin pickled artichokes, very well strained;
• 1 red or green pepper, cut into small pieces;
• 1 red onion, finelysliced (optional).

For refueling:

• 1 cup olive oil and 1-2 tbsp. vinegar (or your favorite sugar-free Italian sauce);
• juice of half a lemon;
• a quarter cup of grated Parmesan;
• 3 tablespoons grated cheese;
• dried basil;
• one teaspoon (teaspoon) of oregano powder.

Optional: 1/4 cup grated Parmesan to sprinkle over salad right before serving.

Cut zucchini into small pieces, steam or saute for about 3 minutes, then strain. If you are using old zucchini, cut off large seeds before cutting them into pieces.

Whisk lemon juice, parmesan, basil, and oregano to make dressing. Place the olives in a colander and let drain well. Drain the artichokes and cut them open if they are large.

Chop red pepper into small pieces. Place the lightly cooked zucchini, olives, bell peppers, and artichokes (plus chopped red onion, if using) in a bag or plastic container with a tight-fitting lid and pour dressing over to completely coat the ingredients.

Let the salad marinate for 4-8 hours in the refrigerator. When you put it on the table, stir in some more dressing and sprinkle with freshly grated Parmesan. Leftovers can be kept in the refrigerator for a couple of days. Suitable as a low-carb side dish with grilled chicken and grilled steak.

Orange salad with almonds, feta cheese and olives

This is a great optiona recipe that will delight your loved ones. Everyone is delighted with it - this is real Mediterranean cuisine: juicy orange, parsley, roasted almonds, crumbled Feta cheese and Kalamata olives.

Try adding pasta to this salad for a great light summer dinner. It is only necessary to rinse the pasta immediately after cooking so that it does not stick together.

Let the salad sit for at least 10 minutes to allow the flavors to combine and the pasta to soak up the sauce. Once cooked, the dish won't impress you, but let it open and it will hit your taste buds.

If you don't like olive oil or grapeseed, just don't add them. Salad is good without them. You can also leave out the feta cheese to make it vegan. In general, do as you please.

This salad is great for lunch (and a picnic) and keeps well for several days in the fridge.

The best salad recipe in bright, fresh Mediterranean colors and flavors! This salad features whole wheat pasta, fresh parsley, roasted almonds, crumbled feta cheese, scallions and Kalamata olives. The olive salad recipe in the recipe is for six servings.

Ingredients:

• 300 grams of pasta;
• ½ cup raw almonds;
• 1 cup chopped parsley;
• ½ cans of pitted olives, halved;
• bunch of green onions (thinly sliced);
• ½ cup raisins,preferably yellow;
• ½ cup crumbled feta cheese (optional);
• 1 teaspoon orange zest;
• ¼ cup freshly squeezed orange juice (1-2 oranges);
• ¼ cup vegetable (preferably olive) oil;
• 2 tablespoons (tbsp) wine vinegar;
• 1 medium garlic clove, minced;
• ¼ spoon (tea) s alt;
• black pepper (to taste).

How to cook?

The sequence of actions is as follows:

1. Bring s alted water to a boil in a large saucepan. Add pasta and cook until half cooked according to package instructions. Set aside about ½ cup pasta water before draining. Drain the rest of the water and immediately rinse them under cold running water until the pasta is cool.
2. Toast the almonds in a medium skillet over low heat, stirring frequently, until fragrant and golden around the edges, about 5 minutes. Transfer the almonds to a cutting board and slice them.
3. In a large bowl, combine cooked pasta, chopped almonds, parsley, olives, scallions, raisins and feta cheese.
4. In a measuring cup or small bowl, combine orange zest, orange juice, olive oil, vinegar, some garlic and s alt. Add ¼ cup of the remaining pasta water and beat until smooth.
5. Pour the dressing over the salad and mix. It may seem like a lot of sauce at first, but don't worry. Season with pepper to taste.
6. Let the salad stay inrefrigerator for at least 10 minutes (or up to several hours), give it time to absorb the sauce. Season to taste with s alt, if necessary, and serve. Leftovers can be refrigerated for up to four days.

Notes

• To make it gluten-free, just use the appropriate pasta.
• For a vegetarian version of the easy olive salad, omit the feta cheese from the recipe.
• To make it cheaper, substitute pumpkin or sunflower seeds for almonds.
• You can make it less sweet by simply replacing oranges with lime or lemon.
• To make it more satisfying, make this salad with olives and chicken.