Salad With Green Olives And Tomato Recipes

MIXED GREEN SALAD WITH LEMON, OLIVES AND ANCHOVIES

Mixed Green Salad with Lemon, Olives and Anchovies image

Provided by Rachael Ray : Food Network

Time 10m

Yield 8 servings

Number Of Ingredients 8

Ingredients

2 hearts romaine, chopped
1 sack mixed baby greens, about 6 cups
2 lemons, juiced
Salt and pepper
1/3 cup extra-virgin olive oil, enough to coat greens evenly
1 cup pitted fancy black or green olives, from specialty olive case near deli counter
1 tin flat fillets of anchovies, drained
1/4 cup chopped or snipped fresh chives

Steps:

Toss greens with lemon juice, salt and pepper. Coat greens with oil and toss them again. Add olives to the salad bowl and arrange anchovies around the salad bowl. Sprinkle with chopped chives to garnish.

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

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.

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.

GREEN AND RED TOMATO SALAD

Green and Red Tomato Salad image

Provided by Robert Irvine : Food Network

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

2 tablespoons wine vinegar
1 shallot, quartered
1 garlic clove, lightly crushed with the side of a knife blade, then minced
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup extra-virgin olive oil
1/2 head iceberg lettuce, rinsed and dried in a salad spinner then cut into strips about 1/2-inch wide and 2-inches long
1/2 head red cabbage, rinsed and dried in a salad spinner then cut into strips about 1/2-inch wide and 2-inches long
2 English cucumbers, peeled and sliced into 1/8-inch discs
4 medium red tomatoes, cut into wedges
4 medium green tomatoes, cut into wedges

Steps:

Through the feed opening of a running blender, add 1 at a time, the vinegar, shallot, garlic, salt and pepper. Then, leaving the blender running, add the olive oil in a thin stream. Set aside until needed.
Toss together the lettuce, cabbage, and cucumbers with enough of the dressing to coat, and gently fold in the tomatoes. Serve family style with additional dressing on the side.

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

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

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