Olive Salad
A vibrant Mediterranean olive salad combining briny olives, crunchy celery, roasted red peppers, and anchovies, dressed with vinegar and olive oil—perfect as an appetizer or light side dish.
Ingredients
Instructions
- Mix black pitted olives, green olives, chopped celery, flat anchovies, roasted red peppers, and minced garlic in a bowl.
- Pour with wine vinegar and olive oil, then mix well to combine.
- Sprinkle with oregano.
- Cover and let stand for 1 hour or refrigerate and take out 1 hour before serving.
Tips & Substitutions
For a variation, consider using Kalamata olives for a richer flavor or adding capers for extra brininess. If you're not a fan of anchovies, you can substitute them with a bit of soy sauce or omit them entirely. To enhance the dish, try adding a splash of lemon juice for brightness or incorporating some fresh herbs like parsley or basil from Mediterranean recipes.
Serving Suggestions
This olive salad is perfect as a tangy appetizer, paired with crusty bread or served alongside grilled meats. It also complements Mediterranean recipes beautifully, making it a great side dish for gatherings. Consider serving it with a fresh green salad or as part of a mezze platter with dips like hummus or tzatziki.
Storage & Reheating
Store any leftover olive salad in an airtight container in the refrigerator for up to 3 days. The flavors will intensify as it sits. If you prefer to enjoy it warm, allow it to come to room temperature before serving or lightly toss in a pan for a few minutes to reheat.
Nutrition & Diet Analysis (per serving)
Each serving of Olive Salad contains roughly 10 calories, with 0g protein, 1g carbohydrates, and 0g fat. It is a good source of vitamin C (11% of the Daily Value) and vitamin A (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this olive salad ahead of time?
Yes, you can prepare this olive salad up to a day in advance. Just be sure to keep it covered in the refrigerator. Allow it to sit at room temperature for about an hour before serving to enhance the flavors.
What can I substitute for anchovies in this recipe?
If you prefer not to use anchovies, you can substitute them with a teaspoon of soy sauce for umami flavor or simply omit them. The salad will still be flavorful without them, especially with the addition of garlic and olives.
How can I customize this olive salad?
You can customize this salad by adding ingredients like artichoke hearts, chopped bell peppers, or even some diced cucumbers for crunch. Experiment with different types of olives or include your favorite herbs to make it your own.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).