Olive Salad
Olive Salad made with green and black olives, tomato, garlic and walnuts, and flavored with balsamic and olive oil, is a tasty summer salad that just requires some simple chopping and quick mixing.
Olive salad can be served in various ways, such as in an antipasto platter, as a topping for grilled meats, as a side salad, in sandwiches and wraps, or spread on toasted crostini.
Yield: Serves 3
- 1 cup sliced green olive
- 1 cup sliced black olive
- 2 tomatoes, diced
- 1 garlic clove, minced
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon dried oregano leaves
- 1/2 cup coarsely chopped walnut
- pepper
Note: If olives are is too salty, soak in the cold water for 20-25 minutes or until desired level of saltiness and then drain.
Place green olives, black olives, tomato, garlic, oregano, and walnut in a serving bowl.
Add olive oil, balsamic and pepper and toss to mix well. Chill for a couple of hours and serve.
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