Tomato and olive salad
Tomato and Olive Salad combines fresh, tangy tomatoes with briny olives and a light dressing, making it a perfect summer side. This quick, healthy dish can be served at barbecues or enjoyed as a light lunch.
Cook time 0 min
Prep time 10 min
Ingredients:
4 tomatoes1 onion
2 tbsp fresh parsley
1/3 cup olives
2 tbsp vinegar
2 tbsp olive oil
Tomato and Olive Salad is a fresh and vibrant dish that beautifully combines the tangy flavors of tomatoes with the briny richness of olives. It's perfect as a side dish for a summer barbecue or a light, healthy lunch.
Instructions:
- Wash the tomatoes thoroughly under running water.
- Cut each tomato into wedges or bite-sized pieces, depending on your preference.
- Place the cut tomatoes in a large salad bowl.
- Peel the onion and cut it in half.
- Slice the onion into thin rings or dice it finely for smaller pieces, based on your preference.
- Add the sliced or diced onion to the salad bowl with the tomatoes.
- Rinse the fresh parsley under cool water and shake off any excess.
- Finely chop the parsley using a sharp knife.
- Sprinkle the chopped parsley over the tomatoes and onions in the salad bowl.
- Measure 1/3 cup of olives (you can use black, green, or a mix of both, depending on your taste).
- If the olives have pits, remove them and slice the olives into halves or quarters.
- Add the prepared olives to the salad bowl.
- In a small bowl, combine 2 tablespoons of vinegar and 2 tablespoons of olive oil.
- Whisk the mixture together until it is well blended.
- Pour the vinegar and olive oil dressing over the salad ingredients in the bowl.
- Gently toss the salad to ensure all ingredients are evenly coated with the dressing.
- Taste the salad and add salt and pepper to your preference.
- Toss the salad once more to distribute the seasoning.
- Serve immediately for the freshest taste.
Enjoy your delightful Tomato and Olive Salad, a perfect blend of zesty and savory flavors that is sure to please your palate. It's an easy-to-make, refreshing dish that will complement any meal.
Tomato and olive salad FAQ:
The Tomato and Olive Salad can be stored in the refrigerator for up to 2 days. For best taste and texture, consume it fresh.
You can use black olives, green olives, or a mix of both. Choose your favorite variety, and ensure they are pitted before adding them to the salad.
Yes, you can substitute red onion for the white onion or use different herbs like basil or cilantro instead of parsley. Adjust the olives based on your taste preferences.
Ripe tomatoes should feel slightly soft to the touch and have a bright color. They also should smell fragrant, indicating their ripeness.
Use a large mixing bowl that is big enough to comfortably hold all the ingredients, allowing enough space to toss them without spilling.
Cooking Tips:
- Choose ripe, juicy tomatoes for the best flavor.
- Feel free to use a mix of different types of olives to add variety and depth to the salad.
- Let the salad sit for 10-15 minutes before serving to allow the flavors to meld together.
- If you prefer a bit of a kick, add a pinch of crushed red pepper flakes.
- Don't overchop the parsley. A rough chop is sufficient to release its aromatic oils without making it too fine and delicate.
Nutrition Facts
6 ServingsCalories 40kcal
Protein 1.07g
Carbohydrates 6g
Fiber 1.65g
Sugar 3.38g
Fat 6g
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