- Servings 5
- Preparation time 15 min
Nutrition Per Serving
- Calories: 150 kcal
- Total Fat: 11.5 g
- Fat: 1.6 gm
- Saturated Fat: 2 g
- Cholesterol: 0mg
- Sodium: 350 mg
- Total Carbohydrate: 7.5 g
- Sugars: 4.5 g
- Dietary Fiber: 2 g
- Protein: 3 g
Nutritional values are approximate and may vary.
Tomato Olive Salad
Unlock vibrant flavors with our easy Mediterranean tomato olive salad recipe, a healthy side dish featuring fresh summer tomatoes or lightly steamed tomatoes paired with briny Kalamata olives. Furthermore, this simple tomato olive appetizer is perfect for any occasion, offering a delightful tomato olive relish or, for instance, a refreshing Greek tomato olive salad experience. Discover how to make this quick tomato olive side dish using ripe tomatoes and olives, a low-calorie option ideal for vegan tomato olive salad or, similarly, vegetarian tomato olive salad enthusiasts seeking a simple tomato olive mix with Mediterranean olive tomato flavors. In conclusion, this recipe is a versatile and flavorful addition to any meal.
Ingredients in Tomato Olive Salad
Salad:
- Five medium-sized tomatoes, preferably plum tomatoes
- One diced white onion
- ½ cup of salted Kalamata olives (whole or pitted)
Salad Dressing Recipe:
Mix in a small bowl the following ingredients:
- Half of a lime or lemon juice
- Half teaspoon of ground black pepper
- Three tablespoons of good quality extra-virgin olive oil
- Three tsp. of rice or wine vinegar
- Salt to taste
- One pressed clove of garlic (optional)
Kitchen Tools for Tomato Olive Salad
How to Make Tomato Olive Salad
- First, remove a slice from the tomato’s green stem end before steaming.
- Put tomatoes in a steamer and steam on high heat for 2-3 minutes until the skin starts to come off.
- Note: If you don’t have a steamer, drop the tomatoes into boiling water for about 35 seconds.
- Drain tomatoes and peel off their skin when they cool down.
- Cut the flesh of steamed tomatoes into thick slices and put them on a plate.
- Add olives and previously cut white onion on top of tomatoes
- Pour the salad dressing over the salad and serve as an appetizer or side dish.
Tips
Choosing Tomatoes: For this salad, opt for ripe, firm plum tomatoes. Their meaty texture and lower moisture content make them ideal for a salad that is not too watery. If plum tomatoes are unavailable, you can use any fresh tomatoes.
Prepping Tomatoes: Wash the tomatoes thoroughly and cut them into uniform pieces, whether wedges or chunks, to ensure each bite has a balanced mix of flavors.
Handling Kalamata Olives: Salted Kalamata olives can be pretty salty. If you prefer a less salty flavor, rinse them under cold water before adding them to the salad.
Dicing the Onion: Aim for a fine dice for the white onion to ensure its flavor melds well with the other ingredients without overpowering them. Soaking the chopped onion in cold water for about 10 minutes before draining and adding it to the salad can mellow its sharpness.
Dressing Preparation: When preparing the salad dressing, using fresh lime or lemon juice is vital for that bright, acidic kick that will lift the flavors of the tomatoes and olives. Whisking together the olive oil, vinegar, lime or lemon juice, and ground black pepper in a small bowl ensures a well-emulsified dressing that will coat each ingredient evenly.
Mixing the Dressing: Drizzle the dressing over the salad just before serving to maintain the freshness and prevent the tomatoes from becoming soggy. Gently toss the salad to ensure all ingredients are evenly coated for the perfect bite every time.
Letting It Marinate: If time allows, let the salad sit for 10 to 15 minutes after adding the dressing. This resting period allows the flavors to meld together beautifully, enhancing the overall taste of the salad.
Serving Suggestions: To best appreciate its flavors, serve the Tomato Olive Salad chilled or at room temperature. It pairs wonderfully with grilled meats seafood, or as a refreshing side to a hearty meal.