Gaziantep Style Green Olive Salad Recipes

GREEN SALAD WITH OLIVES

Green Salad with Olives image

On their own, Boston lettuce and olives might be a tad ho-hum. But toss them with Lemon Vinaigrette, and you've got a stellar side to sample. Keep a jar of the dressing in the fridge, and let it upgrade all sorts of veggies.

Provided by Martha Stewart

Number Of Ingredients 6

Ingredients

1 medium head Boston lettuce, cored and torn into bite-size pieces
1/2 cup pitted Kalamata olives
2 scallions, thinly sliced
1/4 cup Lemon Vinaigrette
Coarse salt
Ground pepper

Steps:

In a large bowl, toss together 1 medium head Boston lettuce (12 ounces), cored and torn into bite-size pieces, 1/2 cup pitted Kalamata olives, 2 scallions, thinly sliced, and cup Lemon Vinaigrette. Season with coarse salt and ground pepper.

Nutrition Facts : Calories 156 g, Fat 15 g, Fiber 1 g, Protein 2 g

GAZIANTEP-STYLE GREEN OLIVE SALAD

Gaziantep-Style Green Olive Salad image

Make and share this Gaziantep-Style Green Olive Salad recipe from Food.com.

Provided by COOKGIRl

Categories Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup pitted green olive, sliced (I used pimiento stuffed olives)
2 green onions, chopped
1 -2 garlic clove, minced
1 1/2 cups fresh flat leaf parsley, chopped
1/4 cup walnuts, lightly toasted, coarsely chopped
2 teaspoons pomegranate paste
1/4 cup extra virgin olive oil (I used a little less)
1/2 teaspoon red pepper, powdered
salt
pepper
handful pomegranate seeds (optional)

Steps:

Toss all the ingredients together in a non-reactive bowl.
Transfer to a serving platter.
Sprinkle the pomegranate seeds all over the top and serve.
Note: I set the salad aside for 30 minutes to allow the flavors to mingle.

DILL AND GREEN OLIVE POTATO SALAD

Dill and Green Olive Potato Salad image

Posted for Zaar World Tour 2005. Allegedly a "favorite company dish" and based on the way this tasted I would agree! The olive and dill combination with a hint of garlic was key. It's also not overly laden with mayonnaise (you might want to add more, if desired), but the original recipe calls for 1/4 cup soy mayonnaise. I used a light mayonnaise. If you are put off by the taste of raw onion, either use less or soak chopped onion in water for an hour or so. From The Jewish Vegetarian Year Cookbook.

Provided by Kumquat the Cats fr

Categories Potato

Time 25m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

8 medium potatoes, peeled and cut into eighths
16 olives, pitted, cut into quarters (green)
1 medium red bell pepper, chopped 1/2 inch
1/4 cup soy mayonnaise or 1/4 cup mayonnaise
1 small red onion, minced
1 pinch garlic powder
salt
2 tablespoons fresh dill

Steps:

Cook potatoes until just soft, about 10 minutes.
Mix potatoes together with remaining ingredients in large serving bowl.

Nutrition Facts : Calories 207.1, Fat 3.6, SaturatedFat 0.6, Cholesterol 2.6, Sodium 150, Carbohydrate 40.2, Fiber 5.4, Sugar 3, Protein 4.7

GREEN BEAN, ORANGE AND GREEN OLIVE SALAD

Green Bean, Orange and Green Olive Salad image

Make and share this Green Bean, Orange and Green Olive Salad recipe from Food.com.

Provided by ellie_

Categories Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon honey
12 ounces French haricots vert or 12 ounces green beans, trimmed
3 oranges, peel and pith cut away
1/2 cup small green olives
1/2 cup fresh parsley

Steps:

To make the dressing, whisk together first three ingredients (oil - honey)in a small bowl or jar. Season with salt and pepper.
Cook beans in boiling salted water for 3 minutes or until crisp tender. Drain, rinse and pat dry.
***Both the dressing and beans can be made 2 hours ahead, let stand at room temperature.***.
Cut oranges in half, then crosswise into 1/3 inch thick slices.
Place orange slices in large salad bowl.
Add remainder ofthe ingredients (olives and parsley), beans and dressing. Toss.

Nutrition Facts : Calories 165.2, Fat 9.7, SaturatedFat 1.3, Sodium 271.2, Carbohydrate 20, Fiber 5.5, Sugar 13.5, Protein 2.9

MOM'S BROCCOLI & GREEN OLIVE SALAD

Mom's Broccoli & Green Olive Salad image

Mom has made this for years. We love olives and this gives the salad a zip. Of course, adjusting the amounts of each ingredient is a personal choice, if you like more bacon or more olives, etc.

Provided by Merlot

Categories Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 bunch fresh broccoli, cut to bite size pieces
1/4 cup cooked bacon (you can also use imitaion bacon bits if you are in a hurry)
1/4 cup green olives, chopped
mayonnaise
7 hard-boiled eggs, cut up

Steps:

Mix broccoli, bacon and green olives together.
Mix in enough mayo to hold the above ingredients together.
Gently mix in the eggs, adding more mayo to hold all ingredients together.
We serve this on lettuce leaves.

YUMURTA PIYAZI - GAZIANTEP/ TURKISH-STYLE EGG SALAD

Yumurta Piyazi - Gaziantep/ Turkish-Style Egg Salad image

Spruced up from turkishcookbook.com. I hardboil eggs the same manner as the woman who posted this recipe on her site: "I love eggs cooked 'between soft boiled and hard boiled' so I only leave the eggs in the hot water for 4 minutes." I couldn't determine by looking at the photo posted on her site if she used Italian/flat leaf parsley or curly parsley for that reason I'll let you choose. If using sumac, omit the salt. A few Turkish olives garnished over the salad doesn't sound like a bad idea either.

Provided by COOKGIRl

Categories Turkish

Time 14m

Yield 3 serving(s)

Number Of Ingredients 7

Ingredients

3 hardboiled egg, cut into quarters
2 -3 green onions, sliced (include white and green parts)
1 cup fresh parsley leaves, coarsely chopped (Italian or curly)
3 -4 tablespoons extra virgin olive oil, to taste
sumac or paprika, to taste
salt
cracked black pepper

Steps:

Arrange the parsley on a salad plate.
Arrange the egg quarters over the parsley.
Scatter the green onions over the eggs.
Drizzle the extra virgin olive oil and sprinkle the sumac or paprika over the salad. Season with salt and black pepper.
Serve immediately with toasted pide (Turkish flat bread). See Recipe #55428 for example.

Nutrition Facts : Calories 197.9, Fat 18.4, SaturatedFat 3.3, Cholesterol 164.1, Sodium 67.6, Carbohydrate 2.5, Fiber 0.9, Sugar 0.9, Protein 6.3

CAULIFLOWER & GREEN OLIVE SALAD

Cauliflower & Green Olive Salad image

My mother has made this for years. With some adaptations and couple of decades, I have come to actually like it! Originally, she made it with with Bleu Cheese instead of Feta cheese. This is a real hit at picnics.

Provided by Adrian Major

Categories Cheese

Time 8m

Yield 12 serving(s)

Number Of Ingredients 7

Ingredients

1 head cauliflower, in small pieces
3/4 cup olive oil
1/4 cup white vinegar
8 ounces green olives
1/2 cup onion, chopped
3/4 cup crumbled feta cheese
fresh ground pepper

Steps:

Toss cauliflower in olive oil, then add vinegar and toss again.
Add remaining ingredients and toss.
Refrigerate overnight for best flavor.

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