STACKED TOMATO SALAD WITH BLACK OLIVE TAPENADE AND SWEET BASIL DRESSING
Steps:
- Place a tomato slice on a plate and spread with some of the tapenade. Then place a slice of the mozzarella on top, add a few basil leaves, and finish with another tomato slice. You can add another layer to make Napoleon as high as you desire. Top with another small spoonful of the tapenade and then drizzle the Sweet Basil Dressing over the tomato and around the plate. Garnish with a sprig of fresh basil and repeat to make 4 to 6 plates.
- Combine olives, garlic, anchovies and pine nuts in a food processor and process until smooth. With the motor running, slowly add the oil until emulsified. Season with salt and pepper, to taste.
- Whisk together vinegar, Dijon mustard, and honey in a medium bowl. Slowly whisk in the olive oil until emulsified. Season with salt and pepper, to taste, and then stir in the basil.
TOMATO AND BLACK OLIVE ORZO SALAD
Steps:
- Preheat oven to 375 degrees F.
- Place the tomatoes on a sheet tray and drizzle with olive oil and sprinkle with salt and pepper. Roast until the tomatoes are tender and just bursting slightly but not falling apart, 10 to 12 minutes. Remove from oven and set aside.
- Cook the pasta in a large pot of boiling salted water until al dente (following package instructions). While the pasta is cooking, make a vinaigrette by pouring the juice from the bottom of the pan the tomatoes cooked in into a mixing bowl. Add the feta, vinegar, mustard, garlic, sliced basil, oregano, sugar, and salt and pepper to taste. Slowly pour in 3 tablespoons of the olive oil while whisking to lightly emulsify. Drain the cooked pasta and toss with the vinaigrette. Add the grape tomatoes, olives, chickpeas, roasted red pepper, pepperoncini peppers, onion and chopped basil and toss to combine.
- This is a great salad to serve with Mediterranean Sardines with Lemon and Garlic.
- For the spicy tartar: Combine the mayonnaise, yogurt, pickles, red pepper, onion, capers, lemon juice, tarragon, chives, hot sauce and cayenne in a mixing bowl. Season with salt and pepper. Stir well, then cover and refrigerate for 15 to 20 minutes to allow flavors to come together.
- For the sardines: Preheat a grill to high. Rinse the sardines in cold water and pat dry with paper towels. Season the cavity of each sardine with salt and pepper, then place a sprig of thyme and oregano inside each along with a few slices of lemon and garlic. Season outside with salt and pepper. Carefully tie the sardines with butchers twine to help keep them closed during grilling. Wipe down the grill grates with a towel dipped in oil to clean and create a non-stick surface. Carefully place sardines across grates and grill for 3 to 4 minutes, until skin blisters and chars around the edges. Using a spatula, carefully turn the sardines and grill for a further 2 to 3 minutes to cook through. When done, remove to a platter and keep warm until ready to serve. Serve the sardines slathered with the Spicy Tartar.
CHUNKY TOMATO AND BLACK OLIVE SALAD
Categories Salad Olive Tomato Quick & Easy Spring Bon Appétit
Yield Makes 2 Servings
Number Of Ingredients 6
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.
MARINATED TOMATO SALAD WITH HERBS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 2h10m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Cut the tomatoes into 4 wedges, then cut the wedges in half and add to a bowl. Lop off the tops of the green onions, then slice the white and mostly light green parts really thin. Add to the tomatoes.
- Add the olive oil, balsamic vinegar, brown sugar, dash of salt and pepper to a jar. Screw on the lid and shake to combine. Pour the dressing over the tomatoes and toss.
- Add the herbs and gently toss to combine. Cover and refrigerate for a couple of hours before serving.
CHERRY TOMATOES AND OLIVE SALAD
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.
OLIVES AND TOMATO SALAD
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
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
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