Tomato Lemon Green Olive Onion Salad Recipes

OLIVES AND TOMATO SALAD

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.

EASY TOMATO, RED ONION, AND KALAMATA OLIVE SUMMER SALAD

Steps:

• In a medium bowl combine 4 cups of ice cold water and 2 teaspoons salt; stir to dissolve the salt. Add the onion rings; let stand for 20 minutes. Drain and pat dry with paper towels.
• Meanwhile, in a small bowl whisk together the vinegar, lemon juice, lemon zest, honey, garlic, capers, chives, and salt and pepper to taste. Add the oil in a stream, whisking; whisk the vinaigrette until it is emulsified.
• On a chilled deep serving platter, alternate the tomato slices and onion rings, scatter the Kalamatas over them. Drizzle 1/3 - 1/2 cup of the vinaigrette over the salad, reserve the remaining vinaigrette.
• Chill salad for 20 minutes. Sprinkle over the top your choice of cheese, the minced herbs, and the red pepper flakes (optional). Drizzle 2 or 3 tablespoons of the reserved vinaigrette over the cheese and herbs. (Any leftover vinaigrette can be refrigerated and used within 1 week.)
• Let salad stand for a minimum of 15 - 20 minutes before serving.
• COOK'S TIP: Because the longer you let the flavors "marry", the better this salad tastes, I like to prepare it early in the morning for a lunchtime snack or light meal.
• COOK'S TIP: This quick and delicious salad makes a terriffic filling for pita bread or baguette sandwiches, and a yummy topping for bruschetta.
• Buon appetito!

SALAD WITH GREEN OLIVES AND TOMATO

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.

TOMATO ONION SALAD

Steps:

• Layer tomatoes and onions in a shallow serving dish. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salad. Cover and refrigerate for at least 2 hours before serving.