Italian Olive Salad
Discover the bold, briny flavors of this Italian Olive Salad, a vibrant medley of chopped green and Kalamata olives, roasted red peppers, celery, and red onion, perfectly balanced with fresh parsley, basil, and capers. Dressed in a zesty blend of extra virgin olive oil, red wine vinegar, garlic, and aromatic herbs like oregano, this no-cook recipe is ready in just 20 minutes and perfect for meal prepping. Whether served chilled as a standalone side dish, spread over toasted bread, or layered into sandwiches, this salad is a true celebration of classic Italian flavors. Delicious, versatile, and packed with Mediterranean flair, it’s a must-try for lovers of savory, tangy dishes!
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Recipe Information
Ingredients
- 1 cup pitted green olives
- 1 cup pitted Kalamata olives
- 1 cup roasted red bell peppers
- 1 stalk celery
- 0.5 medium red onion
- 2 tablespoons capers
- 2 tablespoons fresh parsley
- 2 tablespoons fresh basil
- 3 tablespoons extra virgin olive oil
- 1.5 tablespoons red wine vinegar
- 2 cloves garlic
- 0.5 teaspoons dried oregano
- 0.25 teaspoons crushed red pepper flakes
- 0.25 teaspoons black pepper
Instructions
Dice the pitted green olives and Kalamata olives into small, bite-sized pieces and place them in a large mixing bowl.
Finely chop the roasted red bell peppers and add them to the bowl with the olives.
Cut the celery stalk into thin slices and add it to the bowl.
Finely dice the red onion and add it to the other ingredients in the bowl.
Roughly chop the fresh parsley and basil and toss them into the bowl for freshness and flavor.
Add the capers to the mixture, stirring everything gently to combine.
In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, minced garlic, dried oregano, crushed red pepper flakes, and black pepper to create the dressing.
Pour the dressing over the olive mixture and stir thoroughly to coat all the ingredients evenly.
Taste the salad and adjust seasoning if needed, adding more black pepper or a splash of vinegar for extra tang.
Cover the bowl with plastic wrap and let the flavors meld by refrigerating for at least 1 hour before serving.
Serve chilled or at room temperature as a standalone salad, on toasted bread, or as a sandwich topping.
Nutrition Facts
Calories |
1141 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.0 g | 138% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6314 mg | 275% | |
| Total Carbohydrate | 44.1 g | 16% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 13.2 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 235 mg | 18% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 748 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
