Salad with corn and olives: 3 new recipes

Salad with olives and feta cheese

Everyone will find something to love in this refreshing salad with a variety of flavors, textures and colors.

Everything you need for refueling:

• half a glass of vegetable (olive) oil;
• a quarter glass of wine vinegar;
• one and a half spoons of sugar (teaspoons);
• 1 clove of garlic, chopped;
• 1 tablespoon dill, chopped;
• 1 teaspoon (teaspoon) dried oregano;
• half a spoon (teaspoon) of garlic powder;
• a quarter spoon of (teaspoon) salt;
• black pepper, crushed in a grinder, to taste.

Ingredients for salad with tomatoes and olives:

• half a kilo (pound) of tomatoes (cherry or grape tomatoes, halved, or about 3 large tomatoes, finely chopped);
• half a kilo of cucumbers (about 2 large or 4 small), cut into squares;
• half a glass of dried, pitted Kalamata olives;
• crumble half a glass of feta cheese;
• two spoons of fresh dill for decoration.

To make olive salad like in the photo, just follow the recipe.

Salad with olives and chicken

Ingredients: chicken fillet - 250 grams, leafy green salad - 200 grams, white onion, feta or feta cheese - 150 grams, pickled pitted olives - 150 grams, almonds - 50 grams, juice of half a lemon, olive oil, seasonings.

Boil the fillet, cut into small cubes, and then fry a little in vegetable oil. Cut the cheese into small cubes. Chop and fry almonds. Cut the onion into half rings. Place the whole lettuce leaves on a large flat dish. They have chicken fillet, onions and cheese. Sprinkle crushed almonds and olives, cut in half, on top. Salt and sprinkle with pepper. Drizzle with oil and lemon juice. This salad with olives and chicken goes well with dry white wine. Used as a snack before main courses.

Cooking Instructions

For the sauce:

In a medium bowl, whisk together all dressing ingredients until completely smooth. Alternatively, you can place the ingredients in a jar, screw on the lid, and shake until combined.

For the salad:

1. Chop all salad ingredients into a large bowl. Toss with dressing until evenly distributed.
2. Cover the salad and refrigerate for at least 4 hours. Remove it from the refrigerator 30 minutes before serving. Drain off excess liquid and garnish with dill if desired.

Green salad with olives

This recipe is known to many housewives. Boston lettuce (salad) and olives, just mixed together, what could be more boring. But pair it with a vinaigrette and it'll be the star of your table. Always keep a jar of this sauce in the refrigerator, it will add a new taste to boring salads.

Ingredients:

• 1 medium head of Boston lettuce, torn into small pieces;
• a jar of olives (preferably pitted);
• 2 bunches of green onions, thinly sliced;
• a quarter cup of lemon vinaigrette;
• coarse salt;
• ground pepper.

First, let's deal with the gas station. What is lemon vinaigrette, so perfect for olive salad - a simple recipe at first glance?

So, for the sauce you need:

• a tablespoon of French mustard;
• a third of lemon (juice);
• salt and sugar;
• sunflower and olive oil.

Grind everything except oils. Then beat with a blender, gradually adding oil. You can store the sauce in the refrigerator in a closed jar.

Now the salad. In a large bowl, combine 1 medium head of Boston lettuce, torn into small pieces, a jar of large olives, 2 bunches green onions, thinly sliced, and a cup of lemon dressing. Season with coarse salt and ground pepper.

"Mediterranean"

Ingredients: a jar of anchovies in oil (200 grams), a jar of pitted olives (120 grams), bell pepper - 1 piece, tomato - 1 piece, onion - 1 piece, potatoes - 2 pieces, lettuce - 1 head, clove of garlic, olive natural oil for dressing, ground black pepper, sea salt on the tip of a knife.

Boil the potatoes in their skins, cool, peel, and cut into small pieces. Onions - in half rings or rings. Lettuce and bell pepper - into strips. Tomatoes - slices. Cut the olives into rings. We blot the anchovies from the oil and cut them into small pieces. Next, prepare the dressing sauce: mix olive oil, sea salt, ground pepper and wine vinegar. You can also add a little mustard, sugar and crushed garlic. Mix all ingredients carefully and season with sauce. What other salads can you prepare with olives? See recipes below.

Arugula salad with olives, feta cheese and dill

To liven up your arugula salad and give it a little Greek flair, add thinly chopped fresh dill, salty Greek feta cheese and olives. Finish the salad with Greek olive oil, which has a purer flavor and is generally more affordable than olive oil from Italy.

Ingredients:

• 1 red onion, very thinly sliced;
• 1 clove of garlic;
• 1 cup pitted olives, coarsely chopped;
• half a glass plus two tablespoons (tablespoons) of olive oil;
• a quarter glass plus two tablespoons (tablespoons) of red wine vinegar;
• salt and pepper, just ground;
• 3 tablespoons (tablespoons) of thinly sliced ​​fresh dill;
• 1 cup crumbled Greek feta cheese;
• 2 cups arugula.

In a large bowl, toss the onion, garlic and olives with the oil, add the vinegar and season with salt and pepper. Let it stand on the table in the room for one hour. Add the dill and feta, then the arugula and stir gently. Serve immediately.

Greek salad with cheese and olives (horiatiki)

It is believed that the main ingredients of this dish are olives and a special sheep cheese - feta. In its consistency, feta resembles hardened cottage cheese. It is traditionally placed on top of the dish, without mixing with vegetables, cut into large slices.

Ingredients: three large spoons of olive oil, juice from half a lemon, a clove of garlic, a little dried oregano, sea salt, freshly ground black pepper, several tomatoes, red onion, green pepper, feta - 200 grams, cucumber, 100 grams of pitted olives.

Mix the sauce in a convenient bowl: juice of half a lemon, olive oil, chopped garlic, sea salt, pepper and oregano. In a bowl put tomatoes cut into large slices, pepper in half rings, diced fresh cucumber, red onion, green pepper - cut into strips. Place the whole olives. Stir, seasoning with the sauce prepared earlier. Place coarsely chopped feta cheese on top without mixing it with other ingredients.

Marinated zucchini salad with olives

This recipe for marinated zucchini with olives, artichokes and red peppers is one of our top ten low-carb options. This is the perfect salad to eat with pasta! This delicious summer dish is suitable for diabetics, as it has a low glycemic index and does not contain gluten. This salad is perfect for summer, when zucchini ripens! Use this recipe as a base to change up the ingredients because it would be great with other raw or cooked vegetables.

Ingredients:

• 4-5 small zucchini, cut into slices;
• 1 can of large pitted olives;
• 1 jar marinated artichokes, very well strained;
• 1 red or green pepper, cut into small pieces;
• 1 red onion, finely chopped (optional)

For refueling:

• 1 cup of olive oil and 1-2 spoons. vinegar (or your favorite sugar-free Italian sauce);
• juice of half a lemon;
• a quarter cup of grated Parmesan;
• 3 tablespoons of grated cheese;
• dried basil;
• one spoon (teaspoon) of oregano powder.

Optional: 1/4 cup grated Parmesan to sprinkle over salad just before serving.

Cut the zucchini into small pieces, steam or saute for about 3 minutes, and then strain. If you are using old zucchini, trim off any large seeds before cutting them into pieces.

Whisk together lemon juice, Parmesan, basil, and oregano to make the dressing. Place the olives in a colander and let drain well. Drain the artichokes and cut them if they are large.

Chop the red pepper into small pieces. Place lightly cooked zucchini, olives, bell peppers and artichokes (plus chopped red onion, if using) in a bag or plastic container with a tight-fitting lid and pour dressing to completely cover ingredients.

Let the salad marinate for 4-8 hours in the refrigerator. When ready to serve, stir in a little more dressing and sprinkle with freshly grated Parmesan. Leftovers can be kept in the refrigerator for a couple of days. Suitable as a low-carb side dish for grilled chicken and grilled steak.

Olive salad

Eggplants are sprinkled with salt not only to remove bitterness, but also so that during subsequent frying the fruits absorb less oil - as a result, the salad becomes less greasy.

Recipe components:

• fine crystalline sugar – 50 g;
• olives with olives - 100 g each;
• salt;
• capers – 50 g;
• a bunch of parsley;
• oil – 100 ml;
• ground red pepper;
• vinegar 9% – 50 ml;
• celery – 2 stalks;
• medium head of red onion;
• tomatoes – 4-5 pcs.;
• eggplants – 2 pcs.

Cooking time: 25 minutes.

Calorie content per 100 g: 81 kcal.

How to cook:

1. Cut the eggplants into small cubes and sprinkle with salt. After 15 minutes, rinse and dry;
2. Heat 1/3 of the oil in a saucepan and fry the chopped fruits for 4 minutes;
3. Wash capers, black olives and black olives in cold water and chop;
4. Trim the coarse fibers from the celery and chop finely. Do the same with the red onion;
5. Combine all prepared ingredients;
6. Blanch the tomatoes and finely cut into cubes. Simmer in the remaining olive oil for 5 minutes;
7. Pour vinegar into the same pan with the tomatoes, add sugar, add salt and pepper to taste. Cook for 5 minutes and without a lid;
8. Chop the washed and dried parsley;
9. Season the eggplants with cold tomato sauce and sprinkle with parsley.

Orange salad with almonds, feta cheese and olives

This is a great recipe that will delight your loved ones. Everyone loves it - it's real Mediterranean cuisine: juicy orange, parsley, roasted almonds, crumbled Feta cheese and Kalamata olives.

Try adding pasta to this salad for a great light summer dinner. Just be sure to rinse the pasta immediately after cooking to prevent it from sticking.

Let the salad sit for at least 10 minutes to allow the flavors to meld and for the pasta to absorb the sauce. The dish won't impress you right away, but let it develop and it will amaze your taste buds.

If you don't like olive oil or grapeseed, just leave them out. The salad is not bad without them. You can also omit the feta cheese to make it vegetarian. In general, do as you like.

This salad is great for lunch (and picnics) and keeps well for several days in the refrigerator.

The best salad recipe ever, dressed up in bright, fresh Mediterranean colors and flavors! This salad includes whole wheat pasta, fresh parsley, toasted almonds, crumbled feta cheese, green onions and Kalamata olives. The olive salad recipe makes six servings.

Ingredients:

• 300 grams of pasta;
• ½ cup raw almonds;
• 1 cup chopped parsley;
• ½ can pitted olives, cut in half;
• a bunch of green onions (thinly sliced);
• ½ cup raisins, preferably yellow;
• ½ cup crumbled feta cheese (optional);
• 1 teaspoon orange zest;
• ¼ cup freshly squeezed orange juice (1-2 oranges);
• ¼ cup vegetable (preferably olive) oil;
• 2 tablespoons (tablespoons) of wine vinegar;
• 1 medium clove of garlic, minced;
• ¼ spoon (teaspoon) salt;
• black pepper (to taste).

How to cook?

The sequence of actions is as follows:

1. Bring salted water to a boil in a large saucepan. Add pasta and cook until half cooked according to package instructions. Reserve about ½ cup of pasta water before draining. Drain off the remaining water and immediately rinse under cold running water until the pasta is cool.
2. Toast the almonds in a medium skillet over low heat, stirring frequently, until fragrant and golden brown around the edges, about 5 minutes. Transfer the almonds to a cutting board and slice them.
3. In a large bowl, combine cooked pasta, chopped almonds, parsley, olives, green onions, raisins and feta cheese.
4. In a measuring cup or small bowl, combine orange zest, orange juice, olive oil, vinegar, some garlic and salt. Add ¼ cup of the reserved pasta water and whisk until smooth.
5. Pour the resulting sauce over the salad and stir. It may seem like there is too much sauce at first, but don't worry. Season with pepper to taste.
6. Let the salad sit in the refrigerator for at least 10 minutes (or up to several hours), giving it time to absorb the dressing. Season to taste with salt, if necessary, and serve. Leftovers will keep in the refrigerator for four days.