Cherry Tomato Olive Salad Food
CHERRY TOMATO SALAD
Cherry Tomato Salad with a simple dressing of white balsamic vinegar and olive oil, complete with fresh mozzarella balls and snippets of fresh basil-simple, tasty, and lovely!
Provided by Lucy Brewer
Categories Salad
Time 20m
Number Of Ingredients 8
Steps:
- Place tomatoes and mozzarella balls in a large bowl. Add salt and pepper and stir gently. Pour in dressing (you may not need all the dressing) and stir gently.
- Spread the tomatoes on a platter, drizzle with dressing, and sprinkle with the basil. Serve immediately.
- Place olive oil, vinegar, salt, and pepper in a container with a lid and shake until well blended.
Nutrition Facts : ServingSize 10 servings, Calories 161 kcal, Carbohydrate 6 g, Protein 4 g, SaturatedFat 3 g, Cholesterol 5 mg, Sodium 82 mg, Fiber 1 g, Sugar 4 g
CHERRY TOMATO SALAD
This recipe was passed on by a friend and has been passed on to many more friends. It is a colorful and delicious salad served in a self made vinaigrette. Always an excellent choice when entertaining for dinner.
Provided by Keren
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 1h20m
Yield 6
Number Of Ingredients 10
Steps:
- In a big bowl, combine cherry tomatoes, green olives, back olives, and spring onion.
- In a dry skillet, toast pine nuts over medium heat until golden brown, turning frequently. Stir into tomato mixture.
- In a small bowl, mix together olive oil, red wine vinegar, sugar, and oregano. Season to taste with salt and pepper. Pour over salad, and gently stir to coat. Chill for 1 hour.
Nutrition Facts : Calories 341 calories, Carbohydrate 12.6 g, Fat 32.2 g, Fiber 3.3 g, Protein 5.1 g, SaturatedFat 4.5 g, Sodium 939.9 mg, Sugar 2.8 g
CHERRY TOMATO SALAD WITH KALAMATA OLIVES
This is so simple to make. It's worth it to allow some time for this to sit in the fridge - the olives will infuse the tomatoes with a wondeful salty tang.
Provided by dividend
Categories Vegetable
Time 10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Rinse the tomatoes well with cold water. I normally cut them in half, and also cut off any stems or blemishes, then add them to a bowl. Roughly chop the olives and add to the tomatoes.
- Squish the mixture with your fingers so the tomatoes give off some juice and everything is nicely mixed.
- Drizzle in a very little bit of the vinegar and olive oil.
- Stash this in the fridge for a while if you have time, then top with some shredded basil just before eating.
- Another great way to serve this is to toast some slices of cheese bread (try my recipe #138924), rub both sides with a cut garlic clove, then mound the tomato mixture on top. Lay very thin slices of the fresh mozarella on top, and broil for a minute or two. Garnish with shredded basil and freshly ground black pepper.
Nutrition Facts : Calories 21.8, Fat 1.3, SaturatedFat 0.2, Sodium 100.2, Carbohydrate 2.6, Fiber 0.9, Sugar 1.3, Protein 0.5
CHERRY TOMATO & OLIVE SALAD
I haven't tried this yet but it does sound like a nice summer salad to use up all those cherry tomatoes from the garden! Don't forget to leave an hour aside for chilling, after you've put the dish together.
Provided by Sackville
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Take a big bowl and mix together cherry tomatoes, green olives, black olives, and spring onion.
- In a dry skillet, toast pine nuts over medium heat until golden brown, turning frequently.
- Stir into tomato mixture.
- Separately, mix together olive oil, red wine vinegar, sugar, and oregano.
- Season to taste with salt and pepper.
- Pour over salad, and gently stir to coat.
- Chill for 1 hour.
Nutrition Facts : Calories 526.9, Fat 51.6, SaturatedFat 6.1, Sodium 846.8, Carbohydrate 17.2, Fiber 5.6, Sugar 8.8, Protein 5.3
CHERRY TOMATOES AND OLIVE SALAD
Steps:
- In a medium bowl whisk together olive oil, vinegar and dressing mix.
- Add cherry tomatoes, olives, basil and sliced scallions to bowl. Toss to combine.
EASY CHERRY TOMATO AND FETA SALAD
I really like this salad for a change from traditional salads with greens. You could replace the feta with ricotta or chopped mozzarella, and the thyme with chopped basil, but I like it just as it is.
Provided by CookingONTheSide
Categories Cheese
Time 5m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In medium bowl, toss the tomatoes with the feta.
- Drizzle with olive oil and balsamic vinegar.
- Season to taste with salt and pepper; top with thyme.
Nutrition Facts : Calories 148.2, Fat 12.9, SaturatedFat 5.2, Cholesterol 25.3, Sodium 321.2, Carbohydrate 4.1, Fiber 0.9, Sugar 3.1, Protein 4.7
FETA, TOMATO, BASIL AND OLIVE SALAD
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
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!
TOMATO OLIVE SALAD
This salad from Dona Hoffman, of Addison, IL is amazingly simple and surprisingly sweet with a little brown sugar in the dressing. And as an addition, she suggests topping it with either fresh mozzarella or feta cheese.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the lettuce, tomatoes, onion and olives. In a small bowl, whisk the dressing ingredients. Drizzle over salad and toss to coat.
Nutrition Facts : Calories 74 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 98mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein.
OLIVES AND TOMATO SALAD
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
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
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