Olives And Tomato Salad Recipes

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CHERRY TOMATOES AND OLIVE SALAD



Cherry Tomatoes and Olive Salad image

Provided by Sandra Lee

Categories     appetizer

Time 5m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon Italian dressing mix (recommended: Good Seasons)
1 pint cherry tomatoes, sliced in 1/2
1 (15-ounce) can pitted black olives
4 large fresh basil leaves, finely chopped
2 scallions, cut in 1/2-inch pieces

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 OLIVE SALAD



Tomato Olive Salad image

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

4 cups torn leaf lettuce
1/2 cup cherry tomatoes
1/3 cup sliced red onion
1 can (2-1/4 ounces) sliced ripe olives, drained
DRESSING:
2 tablespoons canola oil
1 tablespoon red wine vinegar
1 tablespoon brown sugar

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.

CHERRY TOMATO & OLIVE SALAD



Cherry Tomato & Olive Salad image

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

40 cherry tomatoes, halved
1 cup pitted and sliced green olives
1 (6 ounce) can black olives, drained and sliced
2 green onions, minced
3 ounces pine nuts
1/2 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon white sugar
1 teaspoon dried oregano
salt and pepper

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

OLIVES AND TOMATO SALAD



Olives and Tomato Salad image

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

1 large tomatoes, diced (about 2 cups)
15 medium green olives, sliced (about 1/2 cup)
25 medium black olives, sliced (about 1/2 cup)
1/2 cup scallions (about 6) or 1/2 cup green onion, chopped (about 6)
1/4 cup capers
1 teaspoon green olive brine (optional)
1 teaspoon black olive juice (optional)
1 teaspoon capers brine (optional)
1/2 teaspoon sugar (optional)

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

SALAD WITH GREEN OLIVES AND TOMATO



Salad with Green Olives and Tomato image

Provided by Rachael Ray : Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 8

2 hearts of romaine, chopped
3 tablespoons sliced green salad olives with pimento
1/2 pint cherry or grape tomatoes, halved
Several fresh flat-leaf parsley leaves
1/2 teaspoon dried Italian seasoning
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
Salt and pepper

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.

CHUNKY TOMATO AND BLACK OLIVE SALAD



Chunky Tomato and Black Olive Salad image

Categories     Salad     Olive     Tomato     Quick & Easy     Spring     Bon Appétit

Yield Makes 2 Servings

Number Of Ingredients 6

4 large plum tomatoes, cored, cut into 3/4-inch pieces
1/3 cup brine-cured black olives (such as Kalamata) , pitted, halved
1/3 cup very thinly sliced red onion
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 large bunch arugula, stems trimmed, cut into wide ribbons

Steps:

  • Combine tomatoes, black olives and onion in medium bowl. Add olive oil and balsamic vinegar; toss to blend well. Season salad to taste with salt and pepper. Mix in arugula and serve.

TOMATO SALAD WITH OLIVES AND LEMON ZEST



Tomato Salad with Olives and Lemon Zest image

This colorful salad goes well with Soy-Marinated Flank Steak.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 5

2 pounds tomatoes (any variety)
1/4 cup mixed olives
1 lemon
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper

Steps:

  • Arrange tomatoes and mixed olives on a serving plate. Zest lemon over salad. Drizzle with olive oil and season with salt and pepper.

Nutrition Facts : Calories 101 g, Fat 8 g, Fiber 1 g, Protein 1 g

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