mjd
Guru
It's getting warmer here in the Midwest. I love all kinds of salads and thought this one look appetizing. I've made variations of this before. Always yummy.
Marinated Tomato Olive Salad
Prep Time: 35 minutes Cook Time: 1 hour 35 minutes Servings: Yield: 2 ¾ cups
Source: Savortheflavour.com
Marinated Tomato Olive Salad Recipe
INGREDIENTS
1 cup grape tomatoes, halved (174g)
½ cup green olives, halved (76g)
½ cup Kalamata olives, halved (84g)
2 teaspoons green onion, finely chopped (8g)
3 tablespoons red pepper, minced (39g)
1 tablespoon capers (15g)
2 ½ tablespoons olive oil (35 ml)
2 teaspoons sherry vinegar (10 ml)
1 teaspoon white sugar
¼ teaspoon dried oregano
sprinkle of salt and pepper
DIRECTIONS
Gather all the ingredients. Cut the tomatoes and olives in half lengthwise. Chop the green onion and red bell pepper, then measure out the dressing ingredients.
Place the grape tomatoes, kalamata olives, and the pimento stuffed green olives in a large mixing bowl.
Next, add the chopped red bell pepper, the sliced green onion, and the capers.
Pour in the olive oil, then add the sherry vinegar, sugar, and spices.
Whisk the dressing ingredients together until combined.
Pour on the dressing.
Toss until well coated with two large spoons. Cover with an airtight lid or plastic wrap and place in the fridge for at least one hour. This will give the tomatoes time to marinate in the dressing.
When ready to serve, stir and garnish with a sprinkle of black pepper.
-----------------------------------------
Variations
Want to add cheese? Try mozzarella pearls, feta, or shaved parmesan.
Want to add nuts? Try toasted pine nuts.
Want to fresh herbs? Try basil, oregano, or parsley.
Want other onions? Try scallions or thinly sliced red onions.
Want greens? Serve this overr arugula or Romaine leaves.
Want other vegetables? Try cucumbers, zucchini, avocados, asparagus, or artichokes.
Want a different vinegar? Try white balsamic or red wine vinegar.
Pro Tips
Need to make this the night before? Leave out the tomatoes until a couple of hours before serving.
Want the best flavor? Let it chill for at least one hour in the fridge for the flavors to mingle.
Can't have tomato seeds? Use Roma tomatoes and scoop out the seeds.
Rinse and cut in half the tomatoes, green olives, and Kalamata olives. Rinse and finely chop the green onion and red pepper.
Stir together the tomatoes, olives, onion, pepper, and capers until well mixed.
Whisk together the olive oil, vinegar, sugar, oregano, salt, and pepper to make the vinaigrette. Pour it over the ingredients and toss gently.
Chill for at least one hour. Serve cold.
NOTES
Leave out the tomatoes until a couple of hours before serving if you are making the night before.
Let it chill for at least one hour in the fridge for the flavors to mingle for the best flavor.
Use Roma tomatoes and scoop out the seeds if you can't eat tomato seeds.
NUTRITION
For a serving size of ⅓ cup, there are 78 calories. This serving size has 2.9g carbs and is high in vitamin C.
Source: Marinated Tomato Olive Salad Recipe
Marinated Tomato Olive Salad
Prep Time: 35 minutes Cook Time: 1 hour 35 minutes Servings: Yield: 2 ¾ cups
Source: Savortheflavour.com
Marinated Tomato Olive Salad Recipe
INGREDIENTS
1 cup grape tomatoes, halved (174g)
½ cup green olives, halved (76g)
½ cup Kalamata olives, halved (84g)
2 teaspoons green onion, finely chopped (8g)
3 tablespoons red pepper, minced (39g)
1 tablespoon capers (15g)
2 ½ tablespoons olive oil (35 ml)
2 teaspoons sherry vinegar (10 ml)
1 teaspoon white sugar
¼ teaspoon dried oregano
sprinkle of salt and pepper
DIRECTIONS
Gather all the ingredients. Cut the tomatoes and olives in half lengthwise. Chop the green onion and red bell pepper, then measure out the dressing ingredients.
Place the grape tomatoes, kalamata olives, and the pimento stuffed green olives in a large mixing bowl.
Next, add the chopped red bell pepper, the sliced green onion, and the capers.
Pour in the olive oil, then add the sherry vinegar, sugar, and spices.
Whisk the dressing ingredients together until combined.
Pour on the dressing.
Toss until well coated with two large spoons. Cover with an airtight lid or plastic wrap and place in the fridge for at least one hour. This will give the tomatoes time to marinate in the dressing.
When ready to serve, stir and garnish with a sprinkle of black pepper.
-----------------------------------------
Variations
Want to add cheese? Try mozzarella pearls, feta, or shaved parmesan.
Want to add nuts? Try toasted pine nuts.
Want to fresh herbs? Try basil, oregano, or parsley.
Want other onions? Try scallions or thinly sliced red onions.
Want greens? Serve this overr arugula or Romaine leaves.
Want other vegetables? Try cucumbers, zucchini, avocados, asparagus, or artichokes.
Want a different vinegar? Try white balsamic or red wine vinegar.
Pro Tips
Need to make this the night before? Leave out the tomatoes until a couple of hours before serving.
Want the best flavor? Let it chill for at least one hour in the fridge for the flavors to mingle.
Can't have tomato seeds? Use Roma tomatoes and scoop out the seeds.
Rinse and cut in half the tomatoes, green olives, and Kalamata olives. Rinse and finely chop the green onion and red pepper.
Stir together the tomatoes, olives, onion, pepper, and capers until well mixed.
Whisk together the olive oil, vinegar, sugar, oregano, salt, and pepper to make the vinaigrette. Pour it over the ingredients and toss gently.
Chill for at least one hour. Serve cold.
NOTES
Leave out the tomatoes until a couple of hours before serving if you are making the night before.
Let it chill for at least one hour in the fridge for the flavors to mingle for the best flavor.
Use Roma tomatoes and scoop out the seeds if you can't eat tomato seeds.
NUTRITION
For a serving size of ⅓ cup, there are 78 calories. This serving size has 2.9g carbs and is high in vitamin C.
Source: Marinated Tomato Olive Salad Recipe
