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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (94g) Recipe makes 4 servings The following items or measurements are not included below: 15 medium green olives |
||
| Calories 45 | ||
| Calories from Fat 28 | (61%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.1g | 4% | |
| Saturated Fat 0.4g | 2% | |
| Monounsaturated Fat 2.2g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 498mg | 20% | |
| Potassium 147mg | 4% | |
| Total Carbohydrate 4.8g | 1% | |
| Dietary Fiber 2.0g | 8% | |
| Sugars 1.5g | ||
| Protein 1.1g | 2% | |
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Olives and Tomato Salad
By: AuntWoofieWoof
Mar 31, 2008
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. Note June 20 08. Due to a glitch with 'Zaar, some of the ingredients are missing. A measurement will be there, but the ingredient is missing. The 3 ingredients should be the brines/juices of the olives and capers. This will be fixed by Zaar ASAP. Thanks..
SERVES 4 -6 , 3 cups
Ingredients
- 1 large tomato, diced (about 2 cups)
- 15 medium green olives, sliced (about 1/2 cup)
- 25 medium black olives, sliced (about 1/2 cup)
- 1/2 cup scallion or green onions, chopped (about 6)
- 1/4 cup caper
- 1 teaspoon green olive brine (optional)
- 1 teaspoon black olive juice (optional)
- 1 teaspoon capers brine (optional)
- 1/2 teaspoon sugar (optional)
Directions
1
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.2
Mix the brines/ juices together in a measuring cup.3
Add the sugar and stir until sugar has dissolved.4
Pour over tomato and olives mixture and stir well.5
Cover and refrigerate at least one hour before serving.6
When ready, shake the salad in the container with the lid on or stir it so that the brine mixes in.evenly.
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- Preparation > Time to Make > < 4 hours
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Featured Reviews for This Recipe
From: Midwest Maven
On Jul 11, 2008
Delicious salad! I love olives, and I also got some from the olive bar at our supermarket and it was great. This is a perfect Summery salad, and disappeared at dinner, thanks. Made this for ZWT4 for the Chic Chefs.
From: Chef floWer
On Jul 7, 2008
Outstanding! I like all the ingredients of this recipe so I knew I would love the salad. Little Miss (DD) and I ate this for lunch and it was very satisfying. I finally chopped the tomatoes and olive so it looked more like a salsa, but I just noticed the other photos are chopped larger, I think either way it would work. Thank you AuntWoofieWoof - Made for Zaar World Tour 4
From: Sassy in da South
On Jul 4, 2008
I was in 7th heaven making this salad! I am certifiably an olive freak, eating them straight out of the while I'm cooking. Well, first stop for me at the grocery was our "olive bar" where they have probably 10-15 different types of olives and boy did I get a variety. So I did vary this from just using the black and green olives, although they were the predominant ones in the salad. The addition of the other varieties in my opinion, enhanced an already terrific salad. Also, I kept a taste after adding the brines and decided to add the sugar to cut some of the acid. It made a beautiful, colorful presentation on my BBQ buffet table. Made for ZWT4.
From: John Sauerbeck
On Jun 20, 2008
I didn't care for this as a salad, however it makes a great bruschetta. I cut the olives with the egg slicer. If you are going to use that much tomato, it has to have sugar to cut down on the acid affect.
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