FRIED OLIVE SALAD
Steps:
- Combine the radicchio, romaine and onion in a large serving bowl.
- Drizzle with half of the Dressing and toss well. Top with the Fried Olives. Shave the cheese over the top with a vegetable peeler into thick curls. Drizzle the remaining Dressing over the top and serve immediately.
- Combine the Greek yogurt, mayonnaise, olive oil, vinegar, harissa, basil, oregano, salt, garlic powder and sugar in a small bowl and whisk to combine. Cover and refrigerate until ready to serve. (The dressing can be made earlier in the day, though you may need to thin it out with a teaspoon or two of water before serving.)
- Heat an inch of oil to 350 degrees F in a medium Dutch oven. Set a rack over a baking sheet and set aside.
- Spread the flour in a shallow bowl. Beat the eggs in a second shallow bowl with a pinch of salt and splash of water. In a third shallow bowl, toss together the breadcrumbs, Parmesan, basil, oregano, 1/4 teaspoon salt and a few grinds of pepper.
- Dredge the olives, a few at a time, in the flour, then the beaten egg, letting the excess drip back into the bowl. Dredge once more in both flour and egg, then roll in the breadcrumbs to coat thoroughly. Set the olives on a plate as you coat them.
- Once all the olives are breaded, add them to the oil a few at a time, stirring gently with a spider or slotted spoon, to keep them separate. Fry until golden brown and crisp, 2 to 3 minutes. Remove to rack. Season with salt, as needed.
FETA OLIVE SALAD
Provided by Food Network
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Place the feta in a large shallow bowl, add the onion, garlic, lemon zest, orange zest, cherry tomatoes, if using, green olives, and black olives. Toss lightly but thoroughly. Drizzle the olive oil over the salad and toss again. Add the fresh herbs, toss, and add several turns of black pepper. Arrange the lettuce leaves on 1 large or several individual plates and spoon the feta salad on top. Serve immediately.
ARTICHOKE KALAMATA OLIVE SALAD
Make and share this Artichoke Kalamata Olive Salad recipe from Food.com.
Provided by That is Dr House to
Categories Vegetable
Time 1h50m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Put the lettuce on the plates.
- Top in order of ingredients listed
- Cheese and vinegar should be last.
- You may also use kasseri cheese in place of the provolone.
- Simply repeat for additional servings.
- For Vegan omit cheese or use a Vegan sub of your choice.
Nutrition Facts : Calories 60.3, Fat 2.1, SaturatedFat 0.3, Sodium 193.8, Carbohydrate 10, Fiber 4.3, Sugar 1.4, Protein 2.6
EASY TOMATO, RED ONION, AND KALAMATA OLIVE SUMMER SALAD
This refreshingly-light summer salad is my absolute favorite way to enjoy vine-ripened summer tomatoes. It's a quick and easy tummy-satisfying dish on a warm midday when the last thing I want to do is turn on the stove. The juicy tomatoes, sweet onions and rich-tasting Kalamatas are dressed simply with olive oil, red wine vinegar, fresh herbs, salt and pepper. If desired, add whatever other garden veggies you enjoy - our family loves cucumbers; or add a slice of feta and some sliced green peppers and you've got a Greek "village" salad! Don't forget the crusty Italian bread to mop up the tomato and vinaigrette juices.
Provided by Feast Your Eyes
Categories Salad Dressings
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a medium bowl combine 4 cups of ice cold water and 2 teaspoons salt; stir to dissolve the salt. Add the onion rings; let stand for 20 minutes. Drain and pat dry with paper towels.
- Meanwhile, in a small bowl whisk together the vinegar, lemon juice, lemon zest, honey, garlic, capers, chives, and salt and pepper to taste. Add the oil in a stream, whisking; whisk the vinaigrette until it is emulsified.
- On a chilled deep serving platter, alternate the tomato slices and onion rings, scatter the Kalamatas over them. Drizzle 1/3 - 1/2 cup of the vinaigrette over the salad, reserve the remaining vinaigrette.
- Chill salad for 20 minutes. Sprinkle over the top your choice of cheese, the minced herbs, and the red pepper flakes (optional). Drizzle 2 or 3 tablespoons of the reserved vinaigrette over the cheese and herbs. (Any leftover vinaigrette can be refrigerated and used within 1 week.)
- Let salad stand for a minimum of 15 - 20 minutes before serving.
- COOK'S TIP: Because the longer you let the flavors "marry", the better this salad tastes, I like to prepare it early in the morning for a lunchtime snack or light meal.
- COOK'S TIP: This quick and delicious salad makes a terriffic filling for pita bread or baguette sandwiches, and a yummy topping for bruschetta.
- Buon appetito!
Nutrition Facts : Calories 698.5, Fat 66.8, SaturatedFat 13.5, Cholesterol 22.7, Sodium 1176.3, Carbohydrate 20.5, Fiber 4.5, Sugar 9.3, Protein 9.7
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TOP 10 BEST KALAMATA OLIVES 2022 - UNLIMITED RECIPES
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