Salad with olives: recipes with photos

How beautiful and delicious salads with olives! They will give even the simplest dish a taste of Mediterranean dishes. There are many options for salads with olives, and for their preparation it is not necessary to live in sunny Greece or Italy.

It's easy

Simple recipes contain a minimal amount of ingredients. Yes there! Add olives to a simple tomato-cucumber salad, throw a few feta cubes there - and here you have the salad in Greek. But there are more interesting recipes that you will find in this article.

Salad with olives and feta

Everyone will find delight in this refreshing salad with a variety of flavors, textures and colors.

All you need to refuel:

• half a glass of vegetable (olive) oil;
• a quarter cup of wine vinegar;
• one and a half tablespoons of sugar (tea);
• 1 clove of garlic, minced;
• 1 tablespoon of dill, chopped;
• 1 teaspoon of dried oregano;
• half a spoon (teaspoon) of garlic powder;
• a quarter of a spoon of (tea) salt;
• black pepper chopped in the mill to taste.

Ingredients for salad with tomatoes and olives:

• a pound (pound) of tomatoes (cherry or grape tomatoes, cut in half, or about 3 large tomatoes, finely chopped);
• a pound of cucumbers (about 2 large or 4 small), cut into squares;
• half a glass of Kalamata olives, dried, pitted, chopped;
• crush half a glass of feta cheese;
• two tablespoons of fresh dill for decoration.

To make a salad with olives, as in the photo, just follow the recipe.

Cooking instructions

For the sauce:

In a medium-sized bowl, whisk together all the ingredients for seasoning until smooth. Alternatively, you can place the components in a jar, screw on the lid and shake until mixed.

For salad:

1. Cut all the ingredients of the salad into a large bowl. Stir with dressing until everything is evenly distributed.
2. Cover the salad and refrigerate for at least 4 hours. Remove it from the refrigerator 30 minutes before serving. Drain excess liquid and garnish with dill as desired.

Green salad with olives

This recipe is known to many housewives. Boston lettuce (salad) and olives, simply mixed together, which can be boring. But mix it with vinaigrette sauce and it will become a star on your table. Always keep a jar of this sauce in the refrigerator, it will give a new taste to bored salads.

Ingredients:

• 1 medium head of Boston lettuce, torn into small pieces;
• a jar of olives (preferably seedless);
• 2 bunches of green thinly chopped onions;
• a quarter cup of lemon vinaigrette sauce;
• coarse salt;
• ground pepper.

First, let's deal with the gas station. What is lemon vinaigrette dressing so perfect for salad with olives - a simple recipe at first glance?

So, for the sauce you need:

• a tablespoon of French mustard;
• a third of lemon (juice);
• salt and sugar;
• sunflower and olive oil.

Rub everything except oils. Then beat with a blender, gradually adding oil. You can store the sauce in the refrigerator in a closed jar.

Now the salad. In a large bowl, combine 1 medium head of Boston salad, torn into small pieces, a jar of large olives, 2 bunches of green onion, thinly sliced, and a cup of lemon dressing. Season with coarse salt and ground pepper.

Arugula salad with olives, feta cheese and dill

To spice up arugula and give it a little Greek flavor, add finely chopped fresh dill, salty Greek feta cheese and olives. Finish the salad by adding Greek olive oil, which has a cleaner aroma and is generally more affordable than olive oil from Italy.

Ingredients:

• 1 red onion, very thinly chopped;
• 1 clove of garlic;
• 1 cup pitted olives, coarsely chopped;
• half a cup plus two tablespoons (tablespoons) of olive oil;
• a quarter cup plus two tablespoons (tablespoons) of red wine vinegar;
• salt and pepper, just ground;
• 3 tablespoons (tablespoons) chopped thinly fresh dill;
• 1 cup crumbled Greek feta cheese;
• 2 cups arugula.

In a large bowl, mix onions, garlic and olives with oil, add vinegar, season with salt and pepper. Let stand on the table in the room for one hour. Add dill and feta, then arugula and mix gently. Serve right away.

Marinated zucchini salad with olives

This recipe for marinated zucchini with olives, artichokes and red pepper is one of the ten most popular low-carb options. This is the perfect salad to eat with pasta! A delicious summer dish is suitable for diabetics, as it has a low glycemic index and does not contain gluten. This salad is perfect for summer, zucchini ripening time! Use this recipe as a basis to change ingredients, because with other raw or boiled vegetables it will be great.

Ingredients:

• 4-5 small zucchini, cut into slices;
• 1 can of large seedless olives;
• 1 jar of pickled artichokes, very well filtered;
• 1 red or green pepper, cut into small pieces;
• 1 red onion, finely chopped (optional).

For refueling:

• 1 cup olive oil and 1-2 lodges. vinegar (or your favorite Italian sugar-free sauce);
• juice of half a lemon;
• a quarter cup of grated parmesan;
• 3 tablespoons of grated cheese;
• dried basil;
• one teaspoon of oregano powder.

Optional: a quarter cup of grated parmesan to sprinkle on a salad just before serving.

Cut the zucchini into small pieces, steam or pass for about 3 minutes, and then strain. If you use old zucchini, cut large seeds before cutting them into pieces.

Beat lemon juice, parmesan, basil, and oregano to make dressing. Put the olives in a colander and let drain well. Drain the artichokes and cut them if they are large.

Grind red pepper into small pieces. Put the slightly boiled zucchini, olives, bell peppers and artichokes (plus chopped red onions, if used) in a bag or plastic container with a tight-fitting lid and fill with dressing to completely cover the ingredients.

Let the salad marinate for 4-8 hours in the refrigerator. When you put it on the table, stir in a little more dressing and sprinkle with freshly grated Parmesan. Leftovers can be kept in the refrigerator for a couple of days. Suitable as a low-carb side dish for grilled chicken and grilled steak.

Orange Salad with Almonds, Feta Cheese and Olives

This is a great recipe option that will delight your loved ones. Everything is delighted from him - this is real Mediterranean cuisine: juicy orange, parsley, fried almonds, crumbled Feta cheese and Kalamata olives.

Try adding pasta to this salad - and it will be a wonderful easy summer dinner. It is only necessary to rinse the pasta immediately after cooking so that they do not stick together.

Let the salad brew for at least 10 minutes so that the flavors have time to combine and the pasta has absorbed the sauce. Immediately after cooking, the dish will not impress you, but let it open and it will impress your taste buds.

If you do not like olive oil or grape seed, just do not add them. Salad is not bad without them. You can also not add feta cheese to make it vegetarian. In general, do as you like.

This salad is great for lunch (and a picnic) and is stored well for several days in the refrigerator.

The best salad recipe in bright, fresh Mediterranean colors and flavors! This salad includes whole wheat pasta, fresh parsley, fried almonds, crumbled feta cheese, green onions and Kalamata olives. The salad recipe with olives in the recipe is designed for six servings.

Ingredients:

• 300 grams of pasta;
• ½ cup raw almonds;
• 1 cup chopped parsley;
• ½ cans of pitted olives cut in half;
• a bunch of green onions (thinly cut);
• ½ cup raisins, preferably yellow;
• ½ cup crumbled feta cheese (optional);
• 1 teaspoon of orange zest;
• ¼ cup freshly squeezed orange juice (1-2 oranges);
• ¼ cup vegetable (preferably olive) oil;
• 2 tablespoons (tablespoons) of wine vinegar;
• 1 medium clove of garlic, ground;
• ¼ tablespoons (tea) salt;
• black pepper (to taste).

How to cook?

The sequence of actions is as follows:

1. Bring salted water in a large saucepan to a boil. Add the pasta and cook until half ready according to the instructions on the package. Before draining, leave about ½ cup of pasta water. Drain the remaining water and immediately rinse it under cold running water, acting until the pasta has cooled.
2. Fry the almonds in a medium skillet over low heat, stirring often, until the aroma and golden color around the edges - about 5 minutes. Put the almonds on a chopping board and chop it.
3. In a large bowl, combine cooked pasta, minced almonds, parsley, olives, chives, raisins and feta cheese.
4. In a measuring cup or small bowl, mix the zest of orange, juice from it, olive oil, vinegar, a little garlic and salt. Add ¼ cups of pasta left over water and beat until smooth.
5. Pour the salad into the resulting sauce and mix. It may seem at the beginning that there is too much sauce, but don’t worry. Season with pepper to taste.
6. Let the salad remain in the refrigerator for at least 10 minutes (or up to several hours), give it time to soak the sauce. Season to taste with salt, if necessary, and serve. Leftovers can be kept in the refrigerator for four days.

Notes

• To make it gluten-free, just grab the appropriate pasta.
• For a vegetarian version of a simple salad with olives, exclude feta cheese from the recipe.
• To make it cheaper, replace the almonds with pumpkin or sunflower seeds.
• You can make it less sweet by simply replacing oranges with lime or lemon.
• To make it more satisfying, make this salad with olives and chicken.