Olive Salad

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Olive Salad

I don’t know about you, but fresh salads in the summer are one of my favorite things. Now just because it isn’t that time of year just yet, doesn’t mean I have to live off of “comfy” foods that are usually associated with winter. This salad is super easy to prepare and a favorite of my family. If you’re having a party, the recipe can easily be doubled. Also, I usually slice the olives or even prepare the olive mixture a day before to save myself some time if I’m making a larger salad. It may seem like an unnecessary step, but it really does save time when you’re trying to get ready for a party!  Just do not slice the tomatoes ahead of time as they don’t hold up as well!

 

  • 1 cup pitted green and black olives, halved (or one can of each)
  • ¼ cup chopped fresh parsley leaves
  • ½ teaspoon freshly ground black pepper
  • 5 tablespoons extra-virgin olive oil
  • 1 tablespoons capers, rinsed and drained
  • 2 tsp mince garlic
  • 8 fresh basil leaves, chopped
  • 1 cup balsamic vinegar
  • 2-3 tomatoes
  1. Place balsamic vinegar (or vinaigrette if you don’t want it quite as strong) in a small saucepan over low heat and allow it to reduce by half.
  2. Allow vinegar to cool to room temperature.
  3. Slice olives in half lengthwise.
  4. Combine olives, parsley, capers, garlic, basil, and pepper in a large bowl.
  5. Pour olive oil over olive mixture and toss to coat well.
  6. Slice tomatoes and place on plate, slightly overlapping.
  7. Spoon olive mixture over the tomatoes and drizzle with the balsamic vinegar
  8. Serve immediately

 

 

Caprese Salad

Caprese Salad

Caprese Salad

One of my friends asked which recipe was my “go-to” side dish when entertaining. She wanted something quick, easy, but that was going to impress her guests.  No problem! This caprese salad has always been a hit. Plus, there’s quick shortcut to this dish that I LOVE LOVE LOVE.

  • 1 container of grape or cherry tomatoes. Both work great!
  • 1 container of mozzarella bocconcini drained.  Just look by the mozzarella in your cheese department for the small balls of mozzarella. They are about 1/2 inch -1 inch round.
  • 3/4 cup extra virgin olive oil
  • 1 tsp oregano
  • 2 tbsp chopped parsley
  • 1 tsp salt
  • 1/2 tsp ground pepper
  • 2 tsp chopped thyme
  1. Combine extra virgin olive oil, oregano, parsley, salt, pepper, and thyme in a large bowl. Mix well
  2. Add mozzarella to completely coat. If you have time, allow mixture to marinate for a few hours with mozzarella
  3. Add tomatoes and toss.
  4. Serve immediately.

Okay ready for the easiest version ever? Most places will sell the mozzarella bocconcini already marinated in olive oil with all of these yummy spices. So grab yourself a large bowl. Empty the container of mozzarella and oil into the bowl, add tomatoes, toss gently, and serve. You’re done.

Enjoy!

xoxo