Olive Salad
Bursting with Mediterranean flavors and effortless charm, this Olive Salad is the ultimate accompaniment for your next meal. Featuring a vibrant medley of green and kalamata olives, crunchy celery, sweet roasted red bell pepper, and a briny kick from capers, this no-cook dish is tossed in a zesty dressing of red wine vinegar, olive oil, garlic, and dried oregano. Fresh parsley adds a touch of herby brightness, while a dash of black pepper rounds out the bold flavors. Ready in just 15 minutes, this versatile olive relish is perfect as a side dish, a topping for sandwiches like muffulettas, or served with crusty bread as an appetizer. With its blend of salty, tangy, and savory notes, this Mediterranean-inspired olive salad is sure to impress!
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Recipe Information
Ingredients
- 1 cup green olives
- 1 cup kalamata olives
- 2 whole celery stalks
- 1 whole roasted red bell pepper
- 2 tablespoons capers
- 2 cloves garlic cloves
- 2 tablespoons parsley, chopped
- 1 teaspoon oregano, dried
- 2 tablespoons red wine vinegar
- 1 cup olive oil
- 0.5 teaspoon black pepper, freshly ground
Instructions
Rinse and drain the green olives and kalamata olives to remove excess brine. If the olives have pits, remove them using an olive pitter or cut the flesh away carefully.
Roughly chop the green olives and kalamata olives into bite-sized pieces and transfer them to a large mixing bowl.
Dice the celery stalks into small pieces and add them to the bowl with the olives.
Chop the roasted red bell pepper into small chunks and add it to the mixture.
Rinse and drain the capers, then add them to the bowl.
Mince the garlic cloves finely and add them to the mixture.
Add the chopped parsley and dried oregano to the bowl for added freshness and flavor.
Drizzle the red wine vinegar and olive oil over the salad ingredients.
Sprinkle the freshly ground black pepper over the mixture.
Using a large spoon, gently toss all the ingredients together until they are evenly combined and coated with the dressing.
Transfer the olive salad to a serving dish, or store it in an airtight container in the refrigerator for up to 5 days to let the flavors meld. Serve chilled or at room temperature.
Nutrition Facts
Calories |
3094 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 323.1 g | 414% | |
| Saturated Fat | 50.1 g | 250% | |
| Polyunsaturated Fat | 21.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7778 mg | 338% | |
| Total Carbohydrate | 42.9 g | 16% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 10.6 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 547 mg | 42% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 878 mg | 19% | |
*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.
