Best 20 Olive Salad Recipes

OLIVE GARDEN SALAD (COPYCAT)

Steps:

• In a large glass or wooden salad serving bowl, toss together the lettuce mix, onion slices, olives, pepperoncini, tomatoes, and croutons. Add dressing and toss to combine.
• Serve with fresh Parmesan cheese and black pepper to taste.

MUFFULETTA OLIVE SALAD

Steps:

• In a large bowl, whisk the first seven ingredients. Add the remaining ingredients; toss to coat. Cover and refrigerate for at least eight hours, stirring occasionally. If desired, serve with toasted baguette slices.

OLIVE GARDEN-STYLE HOUSE SALAD

Steps:

• Make the dressing: Combine the olive oil, vinegar, Miracle Whip, lemon juice, parmesan, garlic salt, Italian seasoning and 1 to 2 tablespoons water in a blender or food processor. Puree until smooth.
• Make the salad: Place the salad blend in a large bowl and top with the red onion, pepperoncini, tomato, olives, croutons and cheese. Drizzle with the dressing and gently toss.

OLIVE GARDEN SALAD DRESSING

Steps:

• Mix all ingredients in a blender until well mixed.
• If this is a little to tart for your own personal tastes please add a little extra sugar.

ORANGE, RED ONION, AND BLACK OLIVE SALAD

Steps:

• Whisk olive oil, lemon juice, and orange zest in a small bowl until well combined. Add olives set aside for at least one hour.
• To take some of the bite out of the onions drop the slices in boiling water for about 4 minutes. Drain and refresh in ice water, and drain well again. OR my best result is to prepare the dressing, add olives and onions and marinate for at least four hours or overnight.
• Layer oranges and onions on a serving plate. Drizzle layers with olives and dressing. Top with a little sprinkle of salt, a few grindings of fresh pepper, and the rosemary.
• Preparation time does not include marinating time.

ESCAROLE AND OLIVE SALAD WITH RASPBERRY DRESSING

Steps:

• For the dressing: To the pitcher of a high-speed blender add the raspberries, olive oil, Dijon mustard, vinegar and salt. Puree on high for about 1 minute, scraping down the sides halfway through, until emulsified. Set aside.
• In a large bowl, toss together the radicchio, escarole, fennel and salt. Begin by adding half the dressing and tossing well to coat. Taste the salad to determine if it needs more dressing. Depending on the size of your lettuces it may take all the dressing. Divide the salad among 4 salad bowls and top evenly with the olives, sesame seeds and raspberries.

TUNA AND OLIVE SALAD SANDWICH

Steps:

• Make tuna salad:
• Whisk together mayonnaise and lemon juice in a large bowl. Add remaining salad ingredients and stir together gently. Season with salt and pepper.
• Assemble sandwiches:
• Cut baguette into 4 equal lengths and halve each piece horizontally. Brush cut sides with oil and season with salt and pepper. Make sandwiches with baguette, lettuce, and tuna salad.

OLIVE POTATO SALAD

Steps:

• Chop six hard-boiled eggs; set aside. Slice remaining hard-boiled eggs and refrigerate. In a large serving bowl, combine the chopped eggs, potatoes, celery, olives, parsley, salt and pepper; refrigerate., For dressing, combine the sugar, flour, salt and mustard in a saucepan. Combine the egg yolks, vinegar and water; gradually whisk into saucepan. Add butter. Bring to a boil, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Cool to room temperature, stirring several times. Pour over potato mixture; gently stir to coat. Cover and refrigerate for at least 2 hours. Top with sliced eggs; sprinkle with paprika.

CROSTINI WITH LUMP CRAB SALAD AND EXTRA VIRGIN OLIVE OIL

Steps:

• 1. Pick through the crabmeat to remove any bits of shell. Transfer to a nonreactive bowl.
• 2. Add the 1/2 cup of olive oil, bell pepper, chives, basil, lemon juice and zest and mix well. Season to taste with salt and pepper.
• 3. Top each crostini with about 1 tablespoon of the crab mixture. Drizzle with olive oil and serve.

FETA, TOMATO, BASIL AND OLIVE SALAD

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!

STACKED TOMATO SALAD WITH BLACK OLIVE TAPENADE AND SWEET BASIL DRESSING

Steps:

• Place a tomato slice on a plate and spread with some of the tapenade. Then place a slice of the mozzarella on top, add a few basil leaves, and finish with another tomato slice. You can add another layer to make Napoleon as high as you desire. Top with another small spoonful of the tapenade and then drizzle the Sweet Basil Dressing over the tomato and around the plate. Garnish with a sprig of fresh basil and repeat to make 4 to 6 plates.
• Combine olives, garlic, anchovies and pine nuts in a food processor and process until smooth. With the motor running, slowly add the oil until emulsified. Season with salt and pepper, to taste.
• Whisk together vinegar, Dijon mustard, and honey in a medium bowl. Slowly whisk in the olive oil until emulsified. Season with salt and pepper, to taste, and then stir in the basil.

PASTA SALAD WITH SUMMER TOMATOES, BASIL AND OLIVE OIL

Steps:

• In a large bowl, toss together the tomatoes, capers, garlic, 1/2 teaspoon salt, black pepper, red-pepper flakes, the whole basil sprig and anchovies if using. Let sit for 5 minutes, then stir in 1/2 cup oil. Taste and add salt and pepper if needed. The tomatoes should be aggressively seasoned. Let tomatoes marinate for at least 1 hour and preferably 2 to 3.
• Bring a large pot of heavily salted water to a boil. Add pasta and cook until it is just al dente, usually a minute less than the package instructions. Drain well. Add to bowl with tomatoes while still warm and toss well. Let pasta cool, soaking up the dressing. Let pasta sit at room temperature for at least another hour and up to 6 hours before serving. Or chill for up to 24 hours; bring to room temperature before serving.
• Just before serving, gently fold in torn basil leaves. Top with more olive oil and cracked black pepper before serving.

MARINATED VEGETABLE AND OLIVE SALAD

Steps:

• Bring a large pot of lightly salted water to a boil over high heat. Add the green beans, and cook until tender, 1 to 2 minutes. Drain, and rinse under cold water until the green beans are cool. Place into a bowl along with the broccoli, cauliflower, mushrooms, tomatoes, and olives; set aside.
• Whisk together the vinegar, salt, pepper, monosodium glutamate, garlic salt, and dill in a bowl. Slowly drizzle in the olive oil while continuing to whisk to create a dressing. Pour the dressing over the vegetables and stir to combine. Cover, and refrigerate at least 2 hours before serving.

NICOISE SALAD WITH GRILLED, OLIVE-OIL- MARINATED TUNA

Steps:

• Prepare a charcoal grill or preheat a broiler. Season the tuna generously with salt and pepper and grill or broil very close to the heat source until it is seared on the outside but still rosy in the center, 3 to 4 minutes per side. Transfer the tuna to a small bowl and add the olive oil and sliced garlic. Cover and refrigerate for at least 6 hours or overnight.
• Place the potatoes in a large saucepan and cover with cold, salted water. Bring to a boil, lower the heat and simmer, covered, until tender, about 20 minutes. Drain, cool and slice the potatoes. Set aside.
• Bring another large saucepan filled 2/3 full of salted water to a boil and add the beans. Cook until the beans just begin to become tender, about 3 minutes. Drain the beans and immediately plunge them into a large bowl of cold water. When cooled, drain the beans and chop them in half if they are large. Set aside.
• Drain the tuna, reserving 5 tablespoons of the olive oil and discarding the rest. Place the reserved oil in a large bowl and whisk in the lemon juice, minced garlic, 1/2 teaspoon of kosher salt and 1/4 teaspoon pepper. Add the potatoes, beans, tomato, parsley and olives. Toss well and season to taste with more salt and pepper. Using a sharp knife, slice the tuna on the bias into thin slices. Lay the slices carefully over the vegetables and serve.

CAULIFLOWER OLIVE SALAD

Steps:

• In a large bowl, combine the cauliflower, green pepper, olives, red pepper and onion if desired. , In a small bowl, whisk the lemon juice, vinegar, sugar and pepper; gradually whisk in oil. Pour over vegetables and stir to coat. Cover and refrigerate for at least 4 hours. Serve with a slotted spoon.

TOMATO AND GREEN-OLIVE SALAD

Steps:

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

OLIVE AND CELERY SALAD WITH ROASTED RED PEPPERS

Steps:

• Combine the red peppers, olives, celery and romaine in a large bowl.
• In a cruet, add the olive oil, vinegar and 1/2 teaspoon each salt and pepper. Shake to combine. Pour over the salad in the bowl, toss together and serve.

CELERY, RADISH, AND OLIVE SALAD

Steps:

• Remove outer dark green ribs of celery and reserve for another use. Remove leaves and reserve in a bowl. Cut off and discard base of celery heart, then cut crosswise into 1/4-inch-thick slices and add to celery leaves along with remaining ingredients. Toss to coat.

CHUNKY TOMATO AND BLACK OLIVE SALAD

Steps:

• Combine tomatoes, black olives and onion in medium bowl. Add olive oil and balsamic vinegar; toss to blend well. Season salad to taste with salt and pepper. Mix in arugula and serve.

SPANISH CHARRED FENNEL, ORANGE AND OLIVE SALAD

Steps:

• Pre-heat oven to 200C/400F/Gas 6.
• Trim the feathery green fronds form the fennel and reserve for the garnish.
• Remove the stalks from the fennel and cut each fennel bulb into 4 or 6 wedges, depending on the size.
• Place into a well-oiled baking tin or tian - and drizzle over 2 tablespoons olive oil.
• Roast them for about 40-45 minutes or until tender, caramelised and charred on the edges. (Turn them once or twice during cooking.).
• Allow them to cool.
• Peel and slice the oranges into segments, making sure there is no membrane or pith on them. Add the finely sliced red onion and olives to the orange segments.
• Whisk the remaining oil with the orange juice and season well.
• Add half of the chopped mint leaves to the vinaigrette, mix well.
• Pour half the dressing over the orange mixture and gently mix.
• When you wish to assemble the salad, build up the salad by layering the orange mixture and roast fennel bulbs in alternate layers.
• Drizzle with the remaining dressing and scatter the remaining chopped mint over the top.
• Finely chop the reserved fennel fronds and scatter them over the top, as the final flourish!
• Great served with barbequed poultry or meats, especially Duck or Lamb.