oh, oh, olive salad
This lucious salad is famous for it's use in sandwiches, but it works nicely for bruschetta with goat cheese or cream,or to spark up a pasta or potato salad. Easy to make, and long lasting, it makes the tastebuds pop. If you like this recipe, see others on my website: http://mybestcookbook.wordpress.com
prep time
30 Min
cook time
method
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yield
4-6 serving(s)
Ingredients
- 2/3 cup green olives, chopped
- 2/3 cup kalamata olives, chopped
- 1/2 cup pickled veggies (gardeniara)
- 1/3 cup roasted red peppers, chopped
- 1-2 clove garlic, minced
- 1/3 cup celery, chopped
- 1/4 cup scallions, chopped
- 1/4 cup chopped parsley
- 1/8 cup chopped oregano or 1 tsp dried
- 1 tablespoon capers, rinsed
- 1 teaspoon red pepper flakes
- 3 tablespoons red wine vinegar
- 1/2 cup evoo, or as needed to bring it all together
- - pepper to taste
How To Make oh, oh, olive salad
-
Step 1Mix everything to gether, add as much oil as needed to bind it all together, add pepper to taste. (there should be plenty of salt from the olives)Cover and refrigerate for several hours to allow the flavors to meld.
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Step 2Serve as a "sauce" for sandwiches or as an appetizer, or as an addition to pasta or potato salad. Or think of other great ideas!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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