Is it a cliche to post a salad recipe on a Monday? You know, because many of us go into detox mode on Mondays in order to try to reverse the food bingeing you did over the weekend. No, not you? Jealous.
Salads… You probably don’t turn to a recipe when you want one. If you’re like me then you search your fridge to see what you have and then you throw a bunch of stuff on top of lettuce and call it a salad. Except today’s salad was totally planned. See, I love olives. I suppose it’s in my nature, being half Greek and half Italian.
I love picking up a variety of olives from the olive bar at my local grocery store. I’m not kidding you! My store actually has an olive bar. I buy a small container just for me because olives are one of the two foods on earth that my husband will not eat…ever. (The other food he won’t eat is cottage cheese.) Use any kinds of olives that you love. Even the standard issue Mission olives will work if that’s what you’re into or that’s all you can buy near you.
By the way, why are the free containers at the olive bar WAY better at sealing than anything I’d spend top dollar for? Yes, technically they are not free because the cost is included in the olives, but you get what I mean. I’m starting to get a nice collection of them now and they do a better job of holding things in than almost any of my other containers. Oh geez, I’m turning into my grandma! She used to save the yogurt containers for us kids to use as cups. You know, from back when yogurt had lids.
Anyway, where there’s olives then there must be cheese. I mean how many times have you served olive, cheese, and crackers for an easy peezy appetizer? I know I have. In fact, I’d totally be happy with olives, cheese, bread, and wine for dinner.
I wanted this salad to be all about the olives and cheese. There is so much salty goodness going on here.
And the dressing?! Yeah, it’s all about that too. You might recognize it from my French Fry Salad recipe. It’s so awesome that I had to make it again. Also, let’s face it, if I’m going to go through the effort to actually make dressing then it better be easy and fast and this one is.
I added some cherry tomatoes to this salad party, mostly to add some lovely color. Once a food blogger, always a food blogger. They must be in season right now or something because they were seriously the best little tomatoes I’ve had in a long time.
Olive Salad Recipe
Ingredients for Classic Vinaigrette Dressing:
- 1 and 1/2 tablespoons vinegar
- 3 tablespoons oil
- 1 tablespoon shallot, minced
- 1 tablespoon mustard (I used spicy brown mustard)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Ingredients for Salad:
- about 2 cups lettuce (I used romaine lettuce)
- about 1/2 cup assorted olives, chopped (I used Kalamata, Nyon, Beldi, and Nicoise olives)
- about 20 cherry tomatoes, sliced in half
- about 1/2 cup crumbled feta cheese
- Classic Vinaigrette Dressing
Directions for Classic Vinaigrette Dressing:
- In a small bowl, whisk together the vinegar, oil, minced shallot, mustard, salt and black pepper.
Directions for Salad:
- For each plate, lay down about 1 cup of lettuce.
- Top with some chopped olives, cherry tomatoes, and crumbled feta cheese.
- Pour half of the Classic Vinaigrette Dressing on top.
Classic Vinaigrette Dressing source: My Recipes
Olive Salad source: Tina’s Chic Corner
Here are some other sexy salads.