Italian Olive Salad Recipes
ITALIAN-STYLE TUNA SALAD
Italian bread, tomato cubes, capers, tuna, olive oil, olives, onion, and cucumber make this an extravagant and exotic salad!
Provided by BR Cook
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Mix olive oil, red wine vinegar, salt, and pepper together for the dressing.
- Mix bread, tomatoes, cucumber, onion, tuna, olives, and capers together gently. Pour dressing on top and serve.
Nutrition Facts : Calories 217.9 calories, Carbohydrate 14.7 g, Cholesterol 9.4 mg, Fat 13.7 g, Fiber 3 g, Protein 10.7 g, SaturatedFat 2 g, Sodium 402.1 mg, Sugar 4.6 g
ITALIAN OLIVE AND PEPPERS SALAD
Dig into this jungle of greens, with artichoke hearts and assorted peppers and olives.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 8
Number Of Ingredients 12
Steps:
- In small bowl, mix vinaigrette ingredients with wire whisk, or shake in jar with tight-fitting cover.
- In large bowl, place salad ingredients.
- Drizzle salad with vinaigrette; toss to coat. Sprinkle with pepper. Serve immediately.
Nutrition Facts : Calories 170, Carbohydrate 10 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 4 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving (2 cups each), Sodium 490 mg, Sugar 3 g, TransFat 0 g
OLIVE SALAD FOR MUFFALETTAS
I created this olive salad recipe after a vacation to New Orleans. Muffaletta sandwiches are fabulously addictive! Sometimes I will assemble the sandwiches and broil them open faced until the meat is crisped and the cheese melted and toasty. Enjoy!
Provided by Beth Stone Strachan
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 8
Number Of Ingredients 11
Steps:
- Place the black olives, green olives, artichoke hearts with their juice, and onion into a food processor. Pour in the vinegar and olive oil, and season with garlic, celery seed, oregano, basil and black pepper. Cover, and process until finely chopped. Use as a condiment on sandwiches, or a dip for crackers. Refrigerate leftovers.
Nutrition Facts : Calories 193.2 calories, Carbohydrate 6 g, Fat 19.3 g, Fiber 2.1 g, Protein 1.5 g, SaturatedFat 2.4 g, Sodium 692.2 mg, Sugar 0.4 g
ITALIAN OLIVES
A friend shared this recipe with me more than 25 years ago, and I still get raves when I serve them as part of an antipasto platter. -Jean Johnson, Reno, Nevada
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 4 cups.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first five ingredients. In a small bowl, whisk the oil, vinegar, garlic, basil, oregano, pepper flakes and salt; pour over olive mixture; toss to coat. , Cover and refrigerate for at least 3 hours before serving. Store in the refrigerator for up to 3 days.
Nutrition Facts : Calories 30 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 167mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
ITALIAN OLIVE SALAD
Yummy if you like olives and easy too. I have had this recipe for at least 6 years. I think I found it on another web site, but I don't remember. Cook time is marinating time
Provided by mandabears
Categories Low Protein
Time P2DT15m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Drain olives, capers and artichokes.
- Coarsely chop.
- Add parsley, celery, garlic and oregano and olive oil.
- Stir to mix.
- Put in refrigerator for at least 2 days.
- Will last for several weeks in the refrigerator.
- Great on italian hoagies or muffletas or spooned on top of a green salad.
Nutrition Facts : Calories 257, Fat 24.2, SaturatedFat 3.3, Sodium 1223.6, Carbohydrate 11.7, Fiber 5.9, Sugar 1, Protein 2.5
OLIVE SALAD MIX
Make and share this Olive Salad Mix recipe from Food.com.
Provided by gailanng
Categories Vegetable
Time 10m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients.
- Marinate at least 2 hours.
ITALIAN BREAD SALAD WITH OLIVES
This quick and flavorful bread salad always gets rave reviews from my friends and family. This panzanella-style dish is a timesaver during the holidays, as it can be made ahead. Just keep the bread cubes separate and add them right before serving. -Angela Spengler, Niceville, Florida
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Place bread cubes in a large bowl. In another bowl, mix oil, garlic and pepper; drizzle 3 tablespoons over bread and toss to coat. Reserve remaining oil mixture. Spread in a single layer on two 15x10x1-in. baking pans., Bake until crisp and light brown, 12-18 minutes, stirring occasionally., Meanwhile, whisk vinegar and salt into reserved oil mixture. Add tomatoes, olives and herbs; toss to coat., Cool bread cubes slightly. Add to tomato mixture; toss to combine. Sprinkle with cheese; serve immediately.
Nutrition Facts : Calories 316 calories, Fat 21g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 345mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 2g fiber), Protein 5g protein.
SICILIAN OLIVE SALAD
Categories Olive Onion Vegetable Appetizer Marinate Vegetarian Vegan Capers Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6 to 8 as an antipasto
Number Of Ingredients 9
Steps:
- In a large sieve rinse olives and drain well. Thinly slice celery, carrot, onion, and garlic and in a bowl stir together with remaining ingredients. Marinate salad, covered and chilled, at least 1 day and up to 3 days. Bring salad to room temperature before serving.
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