Olive Salad Recipe
Ingredients
- 1 cup green olives, pitted and chopped
- 1 cup black olives, pitted and chopped
- 1/2 cup kalamata olives, pitted and chopped
- 1/4 cup red onion, diced
- 1/4 cup celery, diced
- 1/4 cup roasted red peppers, diced
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
Instructions
- In a large bowl, combine all olives
- Add red onion, celery, and roasted red peppers
- Stir in minced garlic
- In a small bowl, whisk together olive oil and vinegar
- Add oregano, salt, black pepper, and red pepper flakes
- Pour dressing over olive mixture
- Toss to combine
- Refrigerate for at least 2 hours
- Serve chilled
Special Notes
This olive salad is perfect for muffuletta sandwiches or as a side dish. The combination of different olives creates complex flavors and textures. The key is to let the salad marinate for at least 2 hours to allow the flavors to meld. This salad can be stored in the refrigerator for up to a week. For extra flavor, you can add different herbs or spices. The salad pairs perfectly with crusty bread and cheese.