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Olive Salad

A vibrant bowl of olive salad bursting with color and flavor, combining tangy olives, crunchy vegetables, and zesty dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Salad
Cuisine: Mediterranean
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup green olives pitted and sliced
  • 1 cup black olives pitted and sliced
  • 1/2 cup cherry tomatoes halved
  • 1/2 cup bell pepper diced
  • 1/4 cup red onion finely chopped
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Equipment

  • Cutting board
  • Sharp knife
  • Mixing bowl
  • Measuring cups and spoons
  • Serving spoon

Method
 

  1. Gather all ingredients for salad.
  2. Slice green and black olives into rings.
  3. Dice the bell pepper and finely chop the red onion.
  4. Halve the cherry tomatoes.
  5. In a mixing bowl, combine olives, bell pepper, onion, and tomatoes.
  6. Drizzle olive oil and red wine vinegar over the salad.
  7. Sprinkle dried oregano, salt, and pepper over the mixture.
  8. Gently toss the salad to coat everything in the dressing.
  9. Serve immediately or let it sit to allow flavors to meld.

Notes

For a bolder flavor, chill the salad in the fridge for an hour before serving.