Olive Salad - Recipe With Photo Step By Step

Light salad with a very bright and rich taste! Lovers of olives and olives will surely appreciate it!

Ingredients

Olives b / c - 75 g

Black olives - 100 g

Tomatoes - 320 g

Vegetable oil - 1 tbsp.

Balsamic vinegar - 1 tablespoon

Walnuts - 30 g

Greens, salt - to taste

• 123 kcal
• 15 minutes.
• 5 minutes.
• 20 minutes.

Photo of the finished dish

Step by step recipe with photo

Of course, olive is a salad that is not prepared in basins. The dish has a rather rich taste, so you can't eat a lot of it. And as a snack option, olive salad is just great!

Good tomatoes are important for this dish. Ideally, these should be ground, seasonal. It is they who, with their warm taste, perfectly set off and complement the brightness of olives and olives. Balsamic vinegar can be substituted for soy sauce. I didn't add any spices. However, I believe that freshly ground black pepper will be quite good in such a company!

Cut the pitted and pitted olives into slices. Transfer to a bowl.

Rinse the tomatoes and cut them into small cubes. Add to the bowl to the olives / olives.

We also send chopped walnuts and clean finely chopped greens there.

Add vegetable oil, salt a little to taste, given that olives and olives themselves are quite salty. Stir and, in principle, the olive salad is ready to serve. You should not rush to serve, but you should not simmer the salad in the refrigerator for a long time either. For about an hour or two, the dish will patiently "wait" in a cold place!