Best Tomato And Green Olive Salad Recipes

TOMATO AND GREEN-OLIVE SALAD

Tomato and Green-Olive Salad image

Use spoonfuls of this tomato-and-olive salad to top a fresh serving of tuna.

Provided by Martha Stewart

Yield Makes about 4 1/2 cups

Number Of Ingredients 6

Ingredients

2 1/2 pounds ripe tomatoes (red, yellow, or a combination of both; about 8 medium), coarsely chopped
3/4 cup halved cherry tomatoes
3/4 cup brine-cured pitted green olives, very coarsely chopped
3/4 cup extra-virgin olive oil
3 tablespoons coarsely chopped fresh flat-leaf parsley leaves, plus whole leaves for garnish
1 tablespoon coarse salt

Steps:

Stir together all ingredients in a medium bowl. Let stand 20 minutes before serving. Serve garnished with parsley leaves.

CARIANNE'S BROCCOLI, GREEN OLIVE AND SUN-DRIED TOMATO SALAD

Carianne's Broccoli, Green Olive and Sun-Dried Tomato Salad image

Make and share this Carianne's Broccoli, Green Olive and Sun-Dried Tomato Salad recipe from Food.com.

Provided by Carianne

Categories Vegetable

Time 1h2m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 small broccoli (florets only)
1 red onions or 1 white onion, sliced into half moons
1 cup jalapeno-stuffed green olives (I get these at Trader Joe's) or 1 cup garlic-stuffed olives (I get these at Trader Joe's)
8 sun-dried tomatoes, chopped
1 garlic clove, minced
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons chopped fresh parsley
1/2 cup reduced-fat feta cheese
salt and pepper

Steps:

Put sun dried tomatoes in hot water to rehydrate for 1 hour (or use the ones packed in oil).
Boil the broccoli in salted water for 2 minutes, drain, and run under cold water to stop cooking.
Let broccoli cool.
Combine all ingredients in a bowl and toss.

Nutrition Facts : Calories 164.9, Fat 10.8, SaturatedFat 1.5, Sodium 136.2, Carbohydrate 15.5, Fiber 4.9, Sugar 5.3, Protein 5.2

GREEN BEAN & PENNE SALAD WITH TOMATO AND OLIVE DRESSING

Green bean & penne salad with tomato and olive dressing image

Make a speedy pasta salad tossed with a healthy tomato and basil dressing for a low-calorie, vegetarian lunch that packs in three of your 5-a-day

Provided by Sara Buenfeld

Categories Dinner, Lunch, Main course, Pasta

Time 22m

Number Of Ingredients 9

Ingredients

75g wholemeal penne
160g green beans , trimmed and cut into short lengths
1 large red onion , halved and thinly sliced
2 tomatoes , chopped
1 tbsp rapeseed oil
2 tbsp apple cider vinegar
10g basil leaves
4 Kalamata olives , chopped
large handful rocket

Steps:

Boil the pasta in a pan of water for 5 mins. Add the beans and onion, return to the boil and cook for 5 mins more.
Meanwhile, put the tomatoes in a bowl with the oil, vinegar and basil (saving a couple of leaves), then blitz with a hand blender to make a dressing.
Drain the pasta and beans, tip into the dressing, add the olives and mix well. Spoon onto plates and top with the basil leaves and rocket, or pack into lunchboxes, cool, then top with the rocket and basil. Can be chilled for up to one day ahead.

Nutrition Facts : Calories 265 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 10 grams sugar, Fiber 9 grams fiber, Protein 9 grams protein, Sodium 0.3 milligram of sodium

TOMATO AND GREEN OLIVE SALAD

TOMATO AND GREEN OLIVE SALAD image

Categories Salad Tomato Side Quick & Easy

Yield 8-12 about 4 1/2 cups

Number Of Ingredients 6

Ingredients

2 1/2 lbs of ripe tomatoes (red, yellow, or a combo of both; about 8 medium) coarsely chopped
3/4 cup halved cherry tomatoes
3/4 cup brine-cured pitted green olives, very coarsely chopped
3/4 cup extra-virgin olive oil
3 tablespoons coarsely chopped flat leaf parsley leaves, plus whole leaves for garnish
1 tablespoon coarse salt