Olives And Tomato Salad Recipes

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

Ingredients

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

Ingredients

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

Ingredients

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

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

Ingredients

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-POTATO SALAD WITH OLIVE VINAIGRETTE

Tomato-Potato Salad with Olive Vinaigrette image

Provided by Food Network Kitchen

Categories side-dish

Time 1h

Yield SERVES: 6 servings

Number Of Ingredients 10

Ingredients

2 pounds small Yukon Gold or red-skinned potatoes
Kosher salt
1/2 cup extra-virgin olive oil
1/4 cup white wine vinegar
Freshly ground pepper
1/3 cup pitted nicoise olives
2 stalks celery, diced, plus 1/4 cup roughly chopped celery leaves
2 pounds beefsteak tomatoes, chopped
1/4 cup fresh basil, torn
1/4 cup chopped fresh chives

Steps:

Place the potatoes in a large pot; cover with water by 2 inches. Season generously with salt and bring to a boil. Reduce to a simmer and cook until the potatoes are tender, about 20 minutes. Drain the potatoes; let cool 15 to 20 minutes.
Whisk the olive oil, vinegar, 1 teaspoon salt and a few grinds of pepper in a medium bowl; stir in the olives and diced celery. Halve the potatoes and transfer to a shallow bowl. Scatter the tomatoes over the potatoes, then drizzle with the vinaigrette. Scatter the celery leaves, basil and chives over the salad and season with salt and pepper.

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

Ingredients

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.

EASY TOMATO SALAD

Easy Tomato Salad image

This quick and easy tomato salad can be made in advance as it tastes better if it gets to marinate for at least 30 minutes in the fridge (but you can also eat it right away). This is the classic preparation for tomato salad in Germany.

Provided by volcanomama

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 5

Ingredients

6 tablespoons olive oil
3 tablespoons white vinegar
1 pinch salt
1 onion, very finely chopped
8 tomatoes, cut into wedges

Steps:

Combine olive oil, vinegar and salt in a large salad bowl. Stir in onion. Fold tomatoes carefully into onion mixture.

Nutrition Facts : Calories 243.5 calories, Carbohydrate 14.2 g, Fat 20.9 g, Fiber 4 g, Protein 2.9 g, SaturatedFat 2.9 g, Sodium 55.1 mg, Sugar 9 g

10-MINUTE TOMATO BASIL SALAD

10-Minute Tomato Basil Salad image

Perfect for summer, delightfully delicious!

Provided by nshawger

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 10m

Yield 1

Number Of Ingredients 5

Ingredients

1 large tomato, cut into wedges
1 tablespoon chopped fresh basil
1 tablespoon extra-virgin olive oil
1 ½ teaspoons red wine vinegar, or to taste
1 pinch salt and ground black pepper to taste

Steps:

Combine tomato, basil, olive oil, vinegar, salt, and black pepper in a large bowl; toss until tomato wedges are evenly coated.

Nutrition Facts : Calories 157 calories, Carbohydrate 7.7 g, Fat 13.9 g, Fiber 2.2 g, Protein 1.7 g, SaturatedFat 1.9 g, Sodium 9.2 mg, Sugar 4.8 g

TOMATO AND GREEN-OLIVE SALAD

Tomato and Green-Olive Salad image

Use spoonfuls of this tomato-and-olive salad to top a fresh serving of tuna.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Yield Makes about 4 1/2 cups

Number Of Ingredients 6

Ingredients

2 1/2 pounds ripe tomatoes (red, yellow, or a combination of both; about 8 medium), coarsely chopped
3/4 cup halved cherry tomatoes
3/4 cup brine-cured pitted green olives, very coarsely chopped
3/4 cup extra-virgin olive oil
3 tablespoons coarsely chopped fresh flat-leaf parsley leaves, plus whole leaves for garnish
1 tablespoon coarse salt

Steps:

Stir together all ingredients in a medium bowl. Let stand 20 minutes before serving. Serve garnished with parsley leaves.

GREEK TOMATO SALAD

Greek Tomato Salad image

"My German father-in-law loves to vacation in Greece," relates Jerry Lappin of Garden City, Kansas. "After a stay on the sunny beaches of Rhodes, he game me the recipe for this zesty salad, full of fresh tomatoes, red onion, green pepper, ripe olives and feta cheese. I like to serve it for a light lunch with sourdough, French or Italian bread."

Provided by Taste of Home

Categories Lunch Side Dishes

Time 10m

Yield 5 servings.

Number Of Ingredients 13

Ingredients

1/4 cup red wine vinegar
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon pepper
1 cup thinly sliced red onion, separated into rings
1/2 cup coarsely chopped green pepper
4 medium tomatoes, each cut into 8 wedges
6 medium pitted whole ripe olives, halved
3 tablespoons crumbled feta cheese

Steps:

In a bowl, whisk together the vinegar, oil, oregano, basil, sugar, salt and pepper. Add red onion and green pepper; toss to coat. Stir in tomatoes, olives and cheese. Cover and refrigerate for at least 1 hour. Serve with a slotted spoon.

Nutrition Facts : Calories 120 calories, Fat 8g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 179mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

FRESH TOMATO SALAD WITH ONIONS, FETA AND OLIVES

Fresh Tomato Salad with Onions, Feta and Olives image

Categories Salad Olive Onion Tomato No-Cook Picnic Low Carb Quick & Easy Feta Summer Bon Appétit

Yield Serves 6

Number Of Ingredients 7

Ingredients

5 ripe large tomatoes, cut into 1/3-inch-thick rounds
1 small red onion, thinly sliced
1/4 cup extra-virgin olive oil
1 tablespoon balsamic vinegar
4 ounces feta cheese, crumbled
1/4 cup Kalamata olives or other brine-cured black olives, pitted
1 tablespoon chopped fresh parsley

Steps:

Arrange tomatoes on platter. Top with onion slices. Drizzle oil and vinegar over. Sprinkle with salt and pepper. Let stand at room temperature at least 1 hour. Sprinkle cheese, olives and parsley over salad and serve.

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