Bright, fresh, and bursting with Mediterranean flavors, this Tomato and Olive Salad combines juicy cherry tomatoes, savory green and Kalamata olives, tangy capers, red onions, and oregano all tossed in a simple lemon and olive oil dressing. Perfect as a side dish, appetizer, or part of a mezze spread, this salad is quick to prepare and full of vibrant, herby goodness.
For the best flavor, texture, and overall quality in your tomato and olive salad, it’s important to use fresh tomatoes that haven’t been refrigerated. This will enhance the taste, aroma, and appearance of the salad, making it much more enjoyable.
Because tomatoes contain an enzyme that reacts to cold temperatures, refrigeration changes the texture making them mushy and mealy.
I store my tomatoes on my countertop in a shallow dish, out of direct sunlight, and I use them within 1-2 days. Once the tomatoes have been cut, I store any unused portions in the refrigerator cut side down in a storage container.
If you refrigerate your tomatoes, you can try removing them from the cold and letting them sit at room temperature to help restore them before using them.
In This Post
- Reasons You'll Love This Tomato and Olive Salad Recipe
- Ingredients You Need
- How To Make Tomato and Olive Salad
- Recipe Top Tip
- Proteins to Pair with this Salad
- Serving Suggestions
- Substitutions and Variations
- How To Store Your Leftovers
- FAQ
- More Recipes To Try
- Get Free Recipe Updates!
- Tomato and Olive Salad with Lemon Olive Oil Dressing
- https://thewholeserving.com/comments/
Reasons You'll Love This Tomato and Olive Salad Recipe
Fresh and Flavorful: This salad combines ripe cherry tomatoes, briny olives, and capers, and red onions, creating a refreshing dish that’s loaded with flavor.
Quick and Easy: The salad is simple to prepare making it an ideal choice for busy weeknights or last-minute gatherings.
Versatile: This salad can be served as a light lunch, a side dish for grilled meats, or a refreshing appetizer. It pairs well with various main courses, particularly Mediterranean-inspired dishes.
Healthy Ingredients: Packed with vegetables and healthy fats from olives, this salad is low in calories while providing essential nutrients, including vitamins C and K, fiber, and antioxidants.
Budget-Friendly: The ingredients are often affordable and accessible, making it a cost-effective option for healthy eating.
Ingredients You Need
- Cherry Tomatoes: Their sweetness and acidity add a vibrant flavor to the salad. And the juicy, firm texture enhances the overall mouthfeel of the dish.
- Kalamata Olives: Their briny, robust flavor complements the sweetness of the tomatoes and adds depth to the salad.
- Green Olives : These olives have a milder, slightly fruity flavor that balances the saltiness of Kalamata olives.
- Capers: Capers provide a tangy, briny flavor that adds complexity and a touch of acidity.
- Red Onion: The sharpness of red onion adds a bit of bite and complexity to the salad.
- Oregano: Earthy and robust, oregano pairs well with tomatoes and olives, bringing a warm flavor.
- Aleppo Pepper Flakes: Aleppo pepper is milder in heat than red pepper and a bit earthy. If you don't have aleppo pepper you can use red pepper flakes.
- Extra Virgin Olive Oil: This oil adds richness and depth to the salad, enhancing the flavors of the other ingredients.
- Fresh Lemon Juice: Lemon brightens the flavors and adds a zesty kick.
- Minced Garlic: Garlic adds a slight pungency that can enhance the overall taste of the salad.
- Salt and Pepper: These seasonings enhance the natural flavors of the ingredients, making the salad more palatable and enjoyable
See recipe card for quantities.
How To Make Tomato and Olive Salad
Prepare the Ingredients
In a large bowl, combine the cherry tomatoes, Kalamata olives, green olives, red onion slices, capers, oregano, and aleppo pepper flakes.
Make the Dressing
In a small bowl, whisk (affiliate link) together the olive oil, lemon juice, minced garlic, salt, and pepper until emulsified. Pour the dressing over the tomato and olive mixture, and toss.
Add the Dressing and serve
Transfer the salad to a serving dish. Serve immediately for the best flavor.
Recipe Top Tip
Choose Ripe Ingredients: Use ripe, flavorful room temperature tomatoes for the best taste. Check for firmness and vibrant color.
Proteins to Pair with this Salad
Grilled Chicken: Seasoned grilled chicken breast complements the salad's fresh flavors without overpowering them.
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Shrimp: Grilled or sautéed shrimp add a light and slightly sweet taste that pairs well with the salad.
Tuna: Canned or grilled tuna provides a rich, meaty texture that works well with the salad's fresh ingredients.
Chickpeas: Roasted or boiled chickpeas add a nutty flavor and creamy texture, making the salad heartier.
Feta or Goat Cheese: Crumbled feta or goat cheese adds creaminess and a tangy flavor that complements the salad.
Hard-Boiled Eggs: Eggs add creaminess and protein, enhancing the salad's overall nutritional profile.
Salmon: Grilled or baked salmon adds richness and healthy omega-3 fatty acids to the meal.
Turkey: Grilled or roasted turkey provides a lean protein option that pairs well with the salad’s flavors.
Quinoa: While not a traditional protein source, quinoa is a complete protein that adds a nutty flavor and fluffy texture.
Serving Suggestions
As a Side Dish: Serve the salad alongside grilled meats, such as chicken, steak, or fish. It pairs beautifully with Mediterranean or Middle Eastern dishes.
Over Grains: Serve the salad over a bed of quinoa, couscous, or bulgur for a heartier option that can be a meal on its own.
As an Appetizer: Serve small portions in individual cups or on appetizer spoons for a colorful and elegant starter at gatherings or parties.
On a Charcuterie Board: Include the salad on a charcuterie board with a variety of cheeses, olives, cured meats, nuts, and crackers.
With Hummus or Dips: Pair the salad with a selection of dips like hummus, tzatziki, or baba ganoush for a Mediterranean-inspired snack or appetizer spread.
In a Wrap: Use the salad as a filling for wraps or pita pockets, adding protein like grilled chicken or hummus for a satisfying lunch.
Substitutions and Variations
Cherry Tomatoes: Any small, sweet tomato variety, such as grape or pear tomatoes, can be used. Alternatively, diced larger tomatoes can work if you remove excess seeds.
Kalamata Olives: Black olives, green olives, or a mix of different varieties can be used, depending on your taste preferences.
Green Olives: If green olives aren't available, you can use more Kalamata olives or any other type of mild olive.
Red Onion: Shallots or green onions (scallions) can be used for a milder flavor. White or yellow onions can also work but may have a stronger taste.
Caper: If you don't have capers, consider using diced pickles or a splash of pickle juice for a similar tangy flavor.
Extra Virgin Olive Oil: Avocado oil or grapeseed oil can be used in place of olive oil. For a different flavor, consider using infused oils, like garlic or herb-infused oil.
Salt and Pepper: Himalayan or regular table salt can be used instead of sea salt. For a twist, try adding flavored salts (like lemon or herb salt).
How To Store Your Leftovers
If you have leftovers transfer the salad to an airtight container. It should keep for up to 3 days.
FAQ
Freezing is not recommended, as the texture of fresh vegetables like tomatoes and cucumbers will become mushy when thawed.
Absolutely! Feel free to mix and match different types of olives based on your taste preferences. Black olives, green olives, and stuffed olives can all work well.
Yes, the tomato and olive salad is naturally gluten-free, making it suitable for those with gluten sensitivities.
More Recipes To Try
- Pear Brussels Sprouts Salad
- Chopped Kale Salad
- Strawberry Basil Farro Salad
- Broccoli Salad with Miso Sesame Dressing
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Tomato and Olive Salad with Lemon Olive Oil Dressing
Bright, fresh, and bursting with Mediterranean flavors, this Tomato and Olive Salad combines juicy cherry tomatoes, tangy capers, savory green and Kalamata olives, and red onions, all tossed in a simple lemon and olive oil dressing. Perfect as a side dish, appetizer, or part of a mezze spread, this salad is quick to prepare and full of vibrant, herby goodness.
- Prep Time: 15
- Total Time: 15 minutes
- Yield: 4 Servings
- Category: Salad, Quick and Easy, Vegan
- Cuisine: Mediterranean
Ingredients
- 2 cups cherry tomatoes, halved
- ½ cup pitted Kalamata olives, halved
- ½ cup pitted green olives, halved
- ¼ cup red onion, thinly sliced
- 2 tablespoon capers, rinsed and drained
- 1 teaspoon dried oregano leaves (or 1 tablespoon fresh finely chopped oregano)
- ½ teaspoon aleppo pepper flakes
- Salt and pepper, to taste
Lemon Olive Oil Dressing
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1-2 cloves garlic, minced
- Salt and pepper, to taste
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We'll email this recipe to your inbox, so you can find it later! Plus get updates of more delicious quick and easy recipes.
Instructions
Prepare the Ingredients: In a large mixing bowl, combine the cherry tomatoes, Kalamata olives, green olives, red onion slices, capers, oregano, and aleppo pepper flakes.
Make the Dressing: In a small bowl, whisk (affiliate link) together the olive oil, lemon juice, minced garlic, salt, and pepper until emulsified
Add the Dressing: Pour the dressing over the tomato and olive mixture, and toss.
Serve: Transfer the salad to a serving dish. Serve immediately for the best flavor.
Notes
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Serving Suggestions: This salad pairs well with grilled chicken, fish, or toasted crusty bread.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. For best flavor, let it come to room temperature before serving.
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