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
- 1/2 cup pitted Kalamata olives, halved
- 1/2 cup pitted green olives, halved
- 1/4 cup red onion, thinly sliced
- 2 tablespoon capers, rinsed and drained
- 1 teaspoon dried oregano leaves (or 1 tablespoon fresh finely chopped oregano)
- 1/2 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
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.
