Olive Salad


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



Roasted Artichoke & Red Pepper Salad

Roasted Artichoke Salad

Roasted Artichoke & Red Pepper Salad

Roasted Artichoke & Red Pepper Salad

Okay- I’ll admit it. I kinda sorta maybe love watching cooking shows on TV. Doesn’t everyone? Ina Garten is one of my favorites to watch because her recipes are pretty simple yet incredibly delicious. (Oh and in case you are confused so far- Ina Garten is otherwise known by the name of her show- Barefoot Contessa.)  The following recipe is based on hers but with a few little twists based on my own family’s taste preferences.  The dressing is yummy and the hardest part the recipe. That being said, I tend to make the dressing the day before just to make my day a little easier if I’m cooking for a large crowd. It saves a ton of time and makes your day easier! Also- the dressing is OMG delicious on its own. My husband likes to take slices of Italian bread and coat it with the dressing before tossing it in the oven for a few minutes. Delish!


  • 1 1/2 minced shallot
  • juice of 1 fresh lemons
  • 1 1/2 tsp dijon mustard
  • 1 1/2  tbsp white wine vinegar
  • 1 tsp salt
  • 1 tsp pepper
  • 12 fresh basil leaves
  • 3/4 cup extra virgin olive oil
  1. Place shallot, lemon juice, mustard, vinegar, salt, and pepper in a food processor and process for a few seconds.
  2. Add the basil and process again for an additional 5-10 seconds
  3. Slowly add olive oil while your food processor is running (if you’re using one without a pour lid, just make sure you process the dressing for a few seconds after adding the dressing to mix it well.

Roasted Red peppers

  • 3-4 red peppers
  1. Preheat the oven to 450.
  2. Place red peppers on a sheet pan and place in the oven for 20-25 minutes or until peppers are charred on all sides
  3. Remove from oven and allow to steam. You can place them in a paper bag and seal closed for 10 minutes, or take a large bowl and use it to cover peppers on the counter.
  4. Carefully remove skin from peppers
  5. Slice peppers
  • 1/4 cup olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • 1 medium red onion, minced
  • 1tsp minced garlic
  • 1/2 cup fresh parsley, chopped
  • 1 tsp red pepper flakes
  1. Preheat oven to 350
  2. In a large bowl, add extra virgin olive oil, salt, and pepper. mix well
  3. Add artichokes to bowl and toss until well coated.
  4. Place artichokes on a sheet pan and place in the oven for 20 minutes. It is okay if they are touching, but make sure that there is only one layer of artichokes otherwise they will not roast evenly.
  5. Remove from oven and allow to cool for 5 minutes.
  6. Place in a large bowl and toss with dressing to lightly coat artichokes
  7. add red peppers, red onion, parsley, vinegar, and red pepper flakes.
  8. Let dish rest for 20-30 minutes to allow flavors to blend
  9. Serve at room temperature.