Olive Salad Recipe

Description:

A zesty, briny, and colorful olive salad made with mixed olives, pickled vegetables, capers, and fresh herbs. Perfect as a topping for sandwiches, crackers, or served as part of an antipasto platter. Bursting with Mediterranean flavors, this salad is tangy, slightly spicy, and incredibly versatile.

ingredients ::

Olives & Vegetables:

• 1 cup green olives, pitted and chopped

• 1 cup black olives, pitted and chopped

• ½ cup celery, finely diced

• ½ cup carrots, finely diced

• ½ cup cauliflower florets, finely diced

• ¼ cup pepperoncini or mild pickled peppers, chopped

• 2 tablespoons capers, rinsed and drained

• ¼ cup red onion, finely diced

• ¼ cup fresh parsley, chopped

Dressing:

• ⅓ cup extra virgin olive oil

• 2 tablespoons red wine vinegar

• 1 tablespoon lemon juice (freshly squeezed)

• 1 teaspoon Dijon mustard

• ½ teaspoon dried oregano

• ¼ teaspoon black pepper (freshly ground)

• Optional: pinch of crushed red pepper flakes for heat

Step-by-Step Instructions:

Step 1: Prep the ingredients

1. Pit and chop both green and black olives into small, bite-sized pieces.

2. Dice celery, carrots, cauliflower, and red onion finely so all flavors mix well.

3. Chop pepperoncini and parsley. Rinse capers to reduce extra saltiness.

4. Mince garlic (2 cloves) finely for maximum flavor distribution.

Step 2: Combine base ingredients

1. In a large mixing bowl, add all chopped olives, vegetables, parsley, garlic, and capers.

2. Stir gently to combine, ensuring even distribution of colors and textures.

Step 3: Prepare the dressing

1. In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, oregano, and black pepper.

2. Optional: add a pinch of crushed red pepper for a subtle kick.

Step 4: Mix salad and dressing

1. Pour the dressing over the olive and vegetable mixture.

2. Stir thoroughly but gently so the vegetables don’t get mashed, and the olives are well-coated.

Step 5: Marinate

1. Cover the bowl with plastic wrap or transfer to an airtight container.

2. Refrigerate for at least 2 hours to let flavors meld.

3. For best results, let it sit overnight—this allows the vegetables to absorb the briny, zesty flavors.

Step 6: Serve

• As a sandwich topping: Perfect for muffuletta or any Italian-style sandwich.

• As a side dish: Serve on crackers, crostini, or as part of an antipasto platter.

• As a salad: Can be served alone with extra drizzle of olive oil and a sprinkle of fresh parsley.

Notes:

1. Olives: Use a mix of green and black olives for the best flavor and color contrast. Pitted olives are easier to chop and eat.

2. Pickled vegetables: Celery, carrots, and cauliflower give crunch and acidity. You can use jarred Italian giardiniera if short on time.

3. Marination: Allowing the salad to sit for at least 2 hours in the fridge (overnight preferred) enhances the flavor.

4. Serving: Ideal for muffuletta sandwiches, on crackers, as a salad side, or as part of a charcuterie board.

5. Storage: Keeps well for 5–7 days in an airtight container in the refrigerator. Stir before serving.

Tips:

• Rinse capers to reduce excess salt.

• Use fresh lemon juice for brightness.

• Chop ingredients uniformly for better presentation and even flavor.

• Add roasted red peppers, sun-dried tomatoes, or artichoke hearts for extra depth.

• For a milder salad, reduce or omit pepperoncini.

• Lightly blanch cauliflower and carrots for a softer texture if desired.

WW (Weight Watchers) Points:

• This salad is mostly vegetables and olives. Olive oil is the main source of points.

• Approximate WW Green/Blue Points (per ½ cup serving): 3–4 points

• Low Points Tip: Use 2 tablespoons of olive oil instead of ⅓ cup to lower points, or serve smaller portions as a flavorful topping rather than a main dish.

Serving Suggestions:

• Sandwich topper: Muffuletta, Italian subs, or grilled chicken sandwiches.

• Snack: With crackers, crostini, or pita chips.

• Side dish: Alongside grilled meats, roasted vegetables, or Mediterranean platters.