Tomato and olive salad
Discover a refreshing Tomato and Olive Salad recipe featuring juicy tomatoes, crunchy onions, fresh parsley, and tangy olives, all tossed in a simple yet flavorful olive oil and vinegar dressing. Perfect for a light lunch or vibrant side dish in just a few easy steps!
- 27 May 2024
- Cook time 0 min
- Prep time 10 min
- 6 Servings
- 6 Ingredients
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.
Ingredients:
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.
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 130 grams |
| Energy | |
| Calories 40kcal | 2% |
| Protein | |
| Protein 1.07g | 1% |
| Carbohydrates | |
| Carbohydrates 6g | 2% |
| Fiber 1.65g | 4% |
| Sugar 3.38g | 3% |
| Fat | |
| Fat 6g | 7% |
| Saturated 0.95g | 3% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 45ug | 5% |
| Choline 8mg | 2% |
| Vitamin B1 0.04mg | 4% |
| Vitamin B2 0.02mg | 2% |
| Vitamin B3 0.56mg | 4% |
| Vitamin B6 0.09mg | 6% |
| Vitamin B9 20ug | 5% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 16mg | 17% |
| Vitamin E 0.69mg | 5% |
| Vitamin K 33ug | 29% |
| Minerals | |
| Calcium, Ca 24mg | 2% |
| Copper, Cu 0.09mg | 0% |
| Iron, Fe 1.19mg | 11% |
| Magnesium, Mg 13mg | 3% |
| Phosphorus, P 30mg | 2% |
| Potassium, K 250mg | 7% |
| Selenium, Se 0.12ug | 0% |
| Sodium, Na 100mg | 7% |
| Zinc, Zn 0.23mg | 2% |
| Water | |
| Water 110g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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