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
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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
-
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.
- Prep Time: 15
- Category: Salad, Quick and Easy, Vegan
- Cuisine: Mediterranean