Best Tomato Baby Lettuce And Olive Bread Salad Recipes

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TOMATO, LETTUCE AND OLIVE SALAD TOSSED WITH PARSLEY VINAIGRETTE



Tomato, Lettuce and Olive Salad Tossed With Parsley Vinaigrette image

This salad is a great side dish with Italian pasta dishes. Recipe adapted from Bon Appetit (August 2004)

Provided by ellie_

Categories     Greens

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 9

3/4 cup olive oil
1/4 cup white wine vinegar
1/4 cup grated parmesan cheese
1/4 cup Italian parsley, chopped
1 1/2 teaspoons Dijon mustard
1/2 head romaine lettuce, torn into bite-size pieces
1/2 head red leaf lettuce, torn into bite-size pieces
2 cups cherry tomatoes (red and yellow together are pretty) or 2 cups red pear tomatoes, halved (red and yellow together are pretty)
1/2 cup kalamata olive, pitted and halved

Steps:

  • Put olive oil, vinegar, grated cheese, parsley and mustard in a glass jar and shake well to combine. Season with salt and pepper to taste and set aside.
  • Combine lettuce, tomatoes and olives in large salad bowl; toss.
  • Add dressing to salad and toss again.

Nutrition Facts : Calories 439.8, Fat 44.6, SaturatedFat 7, Cholesterol 5.5, Sodium 285.6, Carbohydrate 8.1, Fiber 3.6, Sugar 3.2, Protein 4.9

OLIVES AND TOMATO SALAD



Olives and Tomato Salad image

This is something I have been making for a while. I finally figured out how to cut down on the brine taste so that I could taste the other ingredients as well. The addition of sugar was the answer.I tried omitting the brine, but then the salad wasn't as moist as I was hoping it would be and the tomato pieces turned mushy after a couple of days. If you are going to be eating the salad in one day, you can probably omit the brines altogether. The ingredients blend really well together and are quite tasty. Make this at least one hour before serving it to allow everything to meld together. To save money, slice the olives yourself. The amounts of the olives, green onions/scallions and tomato are approximate and depends on what size of each ingredient you use. This salad is versatile and will go with many things. The sodium content is probably high in this recipe so you will want to serve it with something that has less salt. Cook time is the refrigeration time. ..

Provided by AuntWoofieWoof

Categories     Onions

Time 1h30m

Yield 3 cups, 4-6 serving(s)

Number Of Ingredients 9

1 large tomatoes, diced (about 2 cups)
15 medium green olives, sliced (about 1/2 cup)
25 medium black olives, sliced (about 1/2 cup)
1/2 cup scallions (about 6) or 1/2 cup green onion, chopped (about 6)
1/4 cup capers
1 teaspoon green olive brine (optional)
1 teaspoon black olive juice (optional)
1 teaspoon capers brine (optional)
1/2 teaspoon sugar (optional)

Steps:

  • Mix the diced tomato, sliced green and black olives, capers and diced scallions/green onions in a medium size bowl that has a cover. Tupperware/Rubbermaid containers work really well for this.
  • Mix the brines/ juices together in a measuring cup.
  • Add the sugar and stir until sugar has dissolved.
  • Pour over tomato and olives mixture and stir well.
  • Cover and refrigerate at least one hour before serving.
  • When ready, shake the salad in the container with the lid on or stir it so that the brine mixes in.evenly.

Nutrition Facts : Calories 45.8, Fat 3.1, SaturatedFat 0.4, Sodium 499, Carbohydrate 4.8, Fiber 2, Sugar 1.5, Protein 1.1

FETA, TOMATO, BASIL AND OLIVE SALAD



Feta, Tomato, Basil and Olive Salad image

A very quick and simple salad I threw together when I couldn't find any greens in the fridge. It turned out delicious. In truth, amounts are guesstimates, dependent on what you have in your fridge!

Provided by Luschka

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

100 g feta cheese
10 -15 cherry tomatoes
5 -10 green olives
1 tablespoon basil, fresh
10 ml olive oil
salt & pepper

Steps:

  • Cube the Feta.
  • Quarter the cherry tomatoes.
  • Slice the olives.
  • Chop the basil.
  • Mix in a mixing bowl.
  • Sprinkle with olive oil.
  • salt and pepper to taste.
  • If possible, let it stand for 15 minutes to an hour or so before serving, but its great either way!

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