Various recipes for light salads with olives. Olive salad: recipe
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Olives appeared in our daily diet relatively recently. Just some 20 years ago they were a privilege exclusively of foreign cuisine, mainly Mediterranean. But these days, today, these fruits can be bought in various forms in any large supermarket. And they seem to be inexpensive. So why not try making a couple of salads using these wonderful and very healthy products?
Olives and olives
For those who don’t know, they are essentially the same fruit, and differ only in the degree of ripeness, color and fermentation, and oil content (similar to black and green tea). Salad with olives in its various variants has long been considered a storehouse of vitamins and microelements and various nutrients in Mediterranean cuisines. There are both proteins and pectins. Olive salad has a pleasant and slightly sour taste thanks to the natural fermentation of properly prepared fruits, which are truly the black pearls of the Mediterranean! Let's move on to the recipes.
Greek salad with cheese and olives (horiatiki)
It is believed that the main ingredients of this dish are olives and a special sheep cheese - feta. In its consistency, feta resembles hardened cottage cheese. It is traditionally placed on top of the dish, without mixing with vegetables, cut into large slices.
Ingredients: three large spoons of olive oil, juice from half a lemon, a clove of garlic, a little dried oregano, sea salt, freshly ground black pepper, several tomatoes, red onion, green pepper, feta - 200 grams, cucumber, 100 grams of pitted olives.
Mix the sauce in a convenient bowl: juice of half a lemon, olive oil, chopped garlic, sea salt, pepper and oregano. In a bowl put tomatoes, cut into large slices, pepper in half rings, diced fresh cucumber, red onion, green pepper - cut into strips. Place the whole olives. Stir, seasoning with the sauce prepared earlier. Place coarsely chopped feta cheese on top without mixing it with other ingredients.
Variations on a theme
Salad with olives can be vegetable, fish, meat, or seafood. There are also dishes with a small number of ingredients: cheese, tomatoes, olives, for example. Salads almost always include cheese. If feta is not on hand, you can replace it with feta cheese or Adyghe cheese (but this will be a slightly different salad). Olive oil is also included in the main ingredients. On occasion, it is replaced with sunflower, but with olive it still tastes much better! It is interesting to use dry wine - white or rose - as a dressing. Salad with olives is usually decorated with a variety of greens: cilantro, parsley, onions, dill and mint in various variations. Sprinkle with seasonings.
Salad with olives and chicken
Ingredients: chicken fillet - 250 grams, leafy green salad - 200 grams, white onion, feta or feta cheese - 150 grams, pickled pitted olives - 150 grams, almonds - 50 grams, juice of half a lemon, olive oil, seasonings.
Boil the fillet, cut into small cubes, and then fry a little in vegetable oil. Cut the cheese into small cubes. Chop and fry almonds. Cut the onion into half rings. Place the whole lettuce leaves on a large flat dish. They have chicken fillet, onions and cheese on them. Sprinkle crushed almonds and olives, cut in half, on top. Salt and sprinkle with pepper. Drizzle with oil and lemon juice. This salad with olives and chicken goes well with dry white wine. Used as a snack before main courses.
With fresh cucumbers
A light salad “olives, cucumbers, cheese, tomatoes” is prepared very quickly, in a hurry.
We take two medium-sized fresh cucumbers, three tomatoes, 200 grams of feta cheese, and a small jar of pickled olives. Cut everything into large cubes and mix in a salad bowl. We eat olives whole or cut them in half. Fill with oil. You can crush a clove of garlic into a salad and garnish it with fresh herbs.
"Mediterranean"
Ingredients: a jar of anchovies in oil (200 grams), a jar of pitted olives (120 grams), bell pepper - 1 piece, tomato - 1 piece, onion - 1 piece, potatoes - 2 pieces, lettuce - 1 head, clove of garlic, olive natural oil for dressing, ground black pepper, sea salt on the tip of a knife.
Boil the potatoes in their skins, cool, peel, and cut into small pieces. Onions - in half rings or rings. Lettuce and bell pepper - into strips. Tomatoes - slices. Cut the olives into rings. We blot the anchovies from the oil and cut them into small pieces. Next, prepare the dressing sauce: mix olive oil, sea salt, ground pepper and wine vinegar. You can also add a little mustard, sugar and crushed garlic. Mix all ingredients carefully and season with sauce. What other salads can you prepare with olives? See recipes below.
With ham
The salad also turns out very tasty with chopped ham. This dish is from the “simple salads with olives” series. Recipes for preparing such dishes may vary, but three components remain unchanged: ham, cheese and olives.
Option 1. Ingredients: a jar of pitted olives, a jar of pickled corn, 300 grams of good ham, three tomatoes (or ten cherry tomatoes), cheese - 200 grams, mayonnaise for dressing.
Cut the olives into rings. Cherry - can be whole or in half. Cut the ham into strips. Three large cheeses. Mix everything and add corn. Season with mayonnaise and decorate with herbs.
Option 2. Instead of mayonnaise, we use olive oil, crushed garlic, and the juice of half a lemon as a salad dressing. The rest of the ingredients are the same. Salt and pepper, and - on the table!
With Chinese cabbage
Ingredients: cabbage forks, 100 grams of olives, cherry tomatoes - 250 grams, one sweet bell pepper, vegetable oil.
Cut the cabbage and pepper into thin strips, olives and tomatoes in half. Mix everything in a salad bowl and season with oil, pepper and salt. If you have it, you can grate the cheese and sprinkle it on top of the salad. Bon appetit everyone!
Juicy, healthy and very tasty olives are an excellent addition to salads with vegetables, meat, eggs, herbs, legumes and other ingredients. Olive fruits give dishes an interesting texture, excellent taste and subtle aroma with hints of the Mediterranean. Snacks with olives will decorate the table and allow you to take a fresh look at many traditional salads. The main thing is to choose quality products, make the right dressing and strictly follow the proportions specified in the recipe.
The benefits of olives for the body
Olive fruit is a unique natural antioxidant, rich in microelements and macroelements. In Greece, they are considered almost the elixir of youth and the best remedy for premature aging. Olives, black olives and unfiltered olive oil are actively used in folk and even official medicine. Due to the content of polyunsaturated fatty acids, dietary fiber and vitamins, they have the following beneficial properties:
- have a beneficial effect on the general condition of the body, due to the content of folic acid, potassium, calcium, iron, phosphorus, magnesium;
- maintain the elasticity of the walls of blood vessels;
- have a choleretic effect;
- prevent the formation of blood clots and normalize the rheological properties of blood, due to the content of polyphenols;
- normalize cholesterol levels and restore areas damaged by cholesterol plaques;
- improve the functioning of the digestive system and intestinal motility, heal microcracks in the stomach;
- prevent the occurrence of atherosclerosis, arthrosis, osteochondrosis, stroke, heart attack;
- restore liver cells;
- are the prevention of cancer, thanks to the content of oleocanthal, which destroys cancer cells;
- stimulate collagen production, have a beneficial effect on the condition of nails, skin, and hair;
- reduce blood glucose levels.
How to choose the right olives for salad
The snack will be tasty, healthy and effective if you choose the right olive fruits. It's important to remember that black olives and pistachio green olives come from the same tree, so they can be used interchangeably in most recipes. The only difference is their degree of ripening and color. In supermarkets you can buy olive fruits with various fillings, with and without seeds. However, these are not the only criteria that it is advisable to pay attention to when purchasing. A few recommendations will help you choose a truly high-quality product:
- If you choose fruits in glass containers, you can immediately assess their integrity, size, and appearance.
- The caliber indicated on the package (for example, 300/320 or 60/80) is the number of fruits per kilogram of dry weight of the product. The lower the number, the larger the olives.
- High-quality, naturally preserved olive fruits are stored for no more than six months.
- Olives that list many nutritional additives on their packaging may be olives that have been dyed black with chemical dyes.
- It is believed that fruits with seeds contain more nutrients and vitamins.
Salads with olives - recipes with photos
There are many proven ways to prepare delicious and healthy salads with olives. Such dishes are served immediately; the main ingredients are traditionally not subjected to heat treatment. The exception is eggs, potatoes, as well as chicken breast or other types of meat, which are boiled until tender. Pitted olive fruits are cut in half or into quarters, cut into circles, crushed or left whole. They are mixed with the rest of the ingredients or placed on top at the last stage. It all depends on the recipe, presentation and imagination of the hostess.
Made from olives and cheese
- Time: 2 hours 20 minutes.
- Number of servings: 4 persons.
- Calorie content of the dish: 214 kcal per 100 g.
- Purpose: snack.
- Cuisine: European.
- Difficulty: medium.
Olive and feta cheese salad is an easy appetizer served with warm, crispy toast or white bread. The olive fruits are carefully crushed, and the greens are torn by hand to give the dish a slight carelessness and make the serving more homely and appetizing. The taste of the salad will be piquant if you add a little hot pepper and a pinch of granulated sugar to the marinade. Instead of salty cow's milk cheese, you can use another pickled cheese, for example, feta or suluguni. The finished dish can be additionally sprinkled with olive oil mixed with ground pepper.
Ingredients:
- olives – 25 pcs.;
- feta cheese – 400 g;
- lettuce leaves – 200 g;
- wine vinegar - 3 tbsp. l.;
- cherry tomatoes – 10 pcs.;
- water – 2 tbsp. l.;
- Provencal herbs - to taste;
- olive oil – 12 tbsp. l.;
- garlic – 2 teeth;
- salt - a pinch.
Cooking method:
- Combine vinegar, chopped garlic, water, Provençal herbs, and salt in a saucepan.
- Boil, remove from heat.
- Cool, add olive oil.
- Cut the cheese into large cubes.
- Pour marinade over for 2 hours.
- Chop the washed lettuce leaves.
- Crush the olive fruits.
- Place lettuce leaves on a serving plate.
- Place cherry tomatoes cut into halves or quarters on top.
- Place olive fruits and pieces of cheese on the leaves.
- Season the appetizer with the marinade in which the cheese was marinated.
With tomatoes, olives and basil
- Time: 20 minutes.
- Number of servings: 4 persons.
- Calorie content of the dish: 122 kcal per 100 g.
- Purpose: snack.
- Cuisine: European.
- Difficulty: medium.
A simple homemade salad with olives and juicy tomatoes will sparkle with new colors if you complement it with bright purple basil leaves. Fragrant basil goes perfectly with olives and fresh vegetables, giving the appetizer a touch of traditional Italian cuisine. It has an antibacterial effect, contains tannins and camphor, which has a beneficial effect on the respiratory system and heart rate. Basil leaves can be chopped or left whole. For a more impressive presentation, you can combine tomatoes of different colors - red, yellow, burgundy and black.
Ingredients:
- olives – 35 pcs.;
- tomatoes – 400 g;
- basil – 150 g;
- red onion – 1 pc.;
- cheese – 100 g;
- olive oil – 4 tbsp. l.;
- salt - a pinch.
Cooking method:
- Cut the tomatoes into slices, red onion into half rings.
- Make shavings from hard cheese using a knife or vegetable peeler.
- Combine onions, cheese shavings, and tomatoes in a large salad bowl.
- Add the olives, cut into slices.
- Add salt and mix.
- Place basil leaves on top.
- Season the appetizer with olive oil.
With olives and chicken
- Time: 45 minutes.
- Number of servings: 3 persons.
- Calorie content of the dish: 228 kcal per 100 g.
- Purpose: snack.
- Cuisine: European.
- Difficulty: medium.
To prepare a hearty salad with chicken, eggs and olive fruits, use boiled or smoked breast, which can be replaced with chicken pastrami if desired. The meat is either julienned or hand-pulled to give the dish a rich texture and make it juicier. The original snack contains salted or pickled cucumbers, so it does not need to be salted. Salad with olives and chicken will be less calorie if you replace the mayonnaise with another sauce, for example, unsweetened yogurt or sour cream mixed with a little mustard and chopped garlic.
Ingredients:
- olives – 30 pcs.;
- chicken fillet – 200 g;
- pickled cucumber – 1 pc.;
- mayonnaise – 150 g;
- eggs – 2 pcs.;
- cheese – 100 g;
- salt - a pinch.
Cooking method:
- Boil the fillet until tender, drain the broth.
- Cut the cooled meat into strips.
- Cut pickled cucumbers and hard-boiled chicken eggs into cubes.
- Combine all ingredients, mix.
- Add salt and sprinkle with grated cheese.
- Season the appetizer with mayonnaise.
Greek salad with olives
- Time: 15 minutes.
- Number of servings: 4 persons.
- Calorie content of the dish: 88 kcal per 100 g.
- Purpose: snack.
- Cuisine: Greek.
- Difficulty: medium.
Horiatiki is a classic Greek salad that is popular all over the world and is suitable even for dietary purposes. The appearance of the snack will be more impressive if you cut the vegetables into shapes. The cucumbers are lightly cut along their entire length, making several shallow grooves at equal distances from each other, after which they are cut into thick circles. Tomatoes that are too sour should be sprinkled with a pinch of sugar before adding to the salad. If necessary, replace lemon juice with wine vinegar, and use regular onions instead of red onions.
Ingredients:
- olives – 20 pcs.;
- feta – 150 g;
- bell pepper – 1 pc.;
- tomatoes – 3 pcs.;
- cucumbers – 3 pcs.;
- oregano - to taste;
- ground black pepper - to taste;
- olive oil – 2 tbsp. l.;
- red onion – 1 pc.;
- lemon juice – 2 tbsp. l.;
- salt - a pinch.
Cooking method:
- Cut the tomatoes into large slices.
- Cut the bell pepper into half rings or strips.
- Cut the red onion into half rings, cucumbers into slices.
- Cut the feta into large cubes.
- Add salt and pepper.
- Season with olive oil and freshly squeezed lemon juice.
- Place pitted olives on top.
- Sprinkle the snack with dry oregano.
- Time: 20 minutes.
- Number of servings: 4 persons.
- Calorie content of the dish: 66 kcal per 100 g.
- Purpose: snack.
- Cuisine: European.
- Difficulty: medium.
A low-calorie salad with Chinese cabbage, green peas and olive fruits will diversify your diet menu and make it balanced. Chinese cabbage contains indigestible dietary fiber, which helps cleanse the body and lose weight, and remove toxic substances. This product is recommended for use for headaches, anemia, and depression. The appetizer is served with Borodino bread, optionally sprinkled with sesame seeds or chopped walnuts. Each serving can be garnished with a slice of lemon so that guests can pour their own lemon juice over the salad.
Ingredients:
- olives – 200 g;
- Chinese cabbage – 150 g;
- lemon juice – 2 tbsp. l.;
- tomatoes – 2 pcs.;
- cucumber – 1 pc.;
- canned green peas – 100 g;
- vegetable oil – 2 tbsp. l.;
- dill – 1 bunch;
- salt - a pinch.
Cooking method:
- Shred the Beijing cabbage.
- Cut the tomatoes into slices.
- Cut the cucumbers into slices. If the peel is hard, the vegetables should be peeled first.
- Finely chop the dill.
- Add salt, green peas.
- Season the appetizer with a mixture of oil and lemon juice.
- Place olives cut in half on top.
Olives with pineapple, ham and corn
- Time: 25 minutes.
- Number of servings: 4 persons.
- Calorie content of the dish: 267 kcal per 100 g.
- Purpose: snack.
- Cuisine: European.
- Difficulty: medium.
To prepare a holiday salad, use pitted olives, pineapples, red or yellow bell peppers and any ham - canned, raw smoked, dry-cured, boiled. Canned pineapples add sweetness, juiciness and a delicious tropical flavor without making the dish overpowering. Those who like a more satisfying meal can add lean meat to the appetizer, for example, boiled brisket, rabbit meat, smoked chicken fillet. The taste of the original dish will become more interesting and piquant if you use olive fruits stuffed with cheese and paprika.
Ingredients:
- olives – 30 pcs.;
- ham – 250 g;
- canned pineapples – 150 g;
- bell pepper – 1 pc.;
- cheese – 150 g;
- mayonnaise – 200 g;
- salt - a pinch.
Cooking method:
- Remove pineapples from the jar.
- Drain in a colander (the dish will be watery if you do not allow excess liquid to drain).
- Cut the pineapples into large cubes.
- Cut the ham into strips.
- Cut the bell pepper into half rings.
- Grate the cheese.
- Cut the olives into slices.
- Add mayonnaise, salt. Mix.
With olives and crab sticks
- Time: 30 minutes.
- Number of servings: 3 persons.
- Calorie content of the dish: 208 kcal per 100 g.
- Purpose: snack.
- Cuisine: European.
- Difficulty: medium.
A light salad with crab sticks and olive fruits is served in a common salad bowl or in portions, using bowls or small bowls for presentation. If desired, you can add cucumber, bell pepper and your favorite seasonings to the dish, for example, ground black pepper, paprika, and dried herbs. Salad with olives, crab sticks and canned corn served with toast or fresh bread. The appetizer can be seasoned not only with aromatic olive oil, but also with homemade mayonnaise.
Ingredients:
- olives – 12 pcs.;
- crab sticks – 6 pcs.;
- garlic – 2 teeth;
- hard cheese – 200 g;
- canned corn – 100 g;
- eggs – 3 pcs.;
- olive oil – 3 tbsp. l.;
- salt - a pinch.
Cooking method:
- Grate hard-boiled chicken eggs on a coarse grater.
- Cut the olive fruits into slices.
- Chop the garlic.
- Grate the cheese on a coarse grater.
- Cut the crab sticks into medium cubes or strips.
- Add canned corn.
- Add salt and mix.
- Season with olive oil.
Caesar with olives
- Time: 30 minutes.
- Number of servings: 4 persons.
- Calorie content of the dish: 242 kcal per 100 g.
- Purpose: snack.
- Cuisine: North American.
- Difficulty: medium.
The famous salad with olives and Parmesan cheese is one of the best dishes of North American cuisine, which is easy to replicate at home. Caesar has an original texture, thanks to juicy greens and crispy white bread croutons. You can make delicious croutons yourself. The crust is carefully cut off from the baguette, the flesh is cut into cubes no more than 1 cm thick. The pieces are dried in a well-heated oven until they have a beautiful golden color, and are turned over from time to time. Before adding ready-made croutons to the appetizer, they need to be cooled.
Ingredients:
- olives – 10 pcs.;
- lettuce leaves – 200 g;
- olive oil – 5 tbsp. l.;
- croutons – 150 g;
- lemon juice – 2 tbsp. l.;
- garlic – 1 tooth;
- egg – 1 pc.;
- parmesan – 50 g;
- salt - a pinch.
Cooking method:
- Grind the chopped garlic with salt and a tablespoon of quality oil.
- Heat the mixture over low heat and add the croutons.
- Stir, remove from heat after 2 minutes.
- Wash the leaves and dry. Tear it with your hands.
- Place in a bowl and add 4 tablespoons of olive oil.
- Sprinkle with freshly squeezed lemon juice.
- Add cooled croutons and stir.
- Place a raw egg in boiling water for 1 minute.
- Crack the egg over a bowl until the runny yolk covers the leaves.
- Place olive fruits cut into slices on top.
- Sprinkle the appetizer with grated Parmesan.
Salad with green olives and tuna
- Time: 30 minutes.
- Number of servings: 2 persons.
- Calorie content of the dish: 164 kcal per 100 g.
- Purpose: snack.
- Cuisine: European.
- Difficulty: medium.
To prepare a delicious salad with tuna and olive fruits, you can use canned fish in its own juice, which has a rich taste and has beneficial properties. Tuna is high in protein, iodine, phosphorus, iron, and improves the condition of the cardiovascular system. If desired, you can add your favorite ingredients to the appetizer - mushrooms, carrots, cucumbers, asparagus and even grated apple. It is important to observe proportions and choose one thing so as not to overload the dish with a large number of products.
Ingredients:
- olives – 150 g;
- tuna in its own juice – 150 g;
- olive oil – 3 tbsp. l.;
- eggs – 2 pcs.;
- lettuce leaves – 100 g;
- red onion – 1 pc.;
- crackers – 150 g;
- salt - a pinch.
Cooking method:
- Tear the leaves with your hands.
- Hard boil chicken eggs, cut each into 4 slices.
- Cut the olive fruits into slices.
- Cut the red onion into half rings.
- Cut the fish into small cubes.
- Add crackers.
- Add salt and mix.
- Season the dish with unfiltered olive oil.
What dressing to prepare for salad with olives
The taste of the finished snack depends not only on the products, but also on the quality of the dressing. If guests are already on the doorstep, and time is sorely short, the salad with olives is seasoned with sunflower or olive oil and mayonnaise. An alternative option is a quick sauce, such as cream cheese. To prepare the cheese sauce, processed cheese is dissolved in 200 ml of cream, which is heated over medium heat. A delicious dressing can be prepared from simple and affordable ingredients and your favorite spices. You just need to remember a few simple recipes:
- To prepare a sauce that tastes like a classic vinaigrette, you need to whisk 2 tablespoons of mustard, a pinch of salt, 2 tablespoons of red wine vinegar, and a little black pepper. Stir the mixture until smooth, gradually add 7-10 tablespoons of olive oil.
- Caesar and other snacks with croutons can be seasoned with egg-mustard sauce. Beat the raw yolk in a blender with a clove of garlic, 3-4 anchovies, the juice of one lemon, and a small amount of grainy mustard. Add half a glass of olive oil, a little water, and a handful of grated Parmesan to the mixture.
- Honey mustard sauce will highlight the taste of appetizers with meat, such as smoked chicken breast. In a blender, mix 2 teaspoons of honey, the zest of half a lemon, 2 teaspoons of grainy mustard, salt, dried thyme, chopped chili pepper. The workpiece is diluted with 10-14 tablespoons of olive oil.
Video
Mediterranean cuisine has recently become quite popular in Russia. Olives, also known as olives, are widely used in the cuisine of these countries. They are added to almost all dishes, from hot first dishes to cold appetizers. For us, of course, olive soup is too exotic, but a salad with the addition of this product is just right for our tastes.
Simple salad with olives, corn and shrimp
Boil half a kilo of shrimp, clean them, as prescribed by the technology for preparing this seafood. Remove the seeds from the sweet pepper pod and cut it into half rings. Open a can of canned corn and drain the liquid. Cut 10 olives into rings, removing the pits if necessary. Wash several lettuce leaves and tear them with your hands into medium-sized fragments. Next, combine all the ingredients in a deep salad bowl, mix and season with a special sauce, for the preparation of which you mix 2 tbsp. spoons of olive oil and juice squeezed from half a lemon, add salt and pepper to taste.
Black olive and corn salad
Boil 250 g of any lean meat, cut it into small pieces, which are stuffed into pitted olives. Grind 1 boiled carrot on a coarse grater. Cut 3 hard-boiled eggs in half, separate the whites, chop them finely, and mash the yolks with a fork. In a deep bowl, combine the prepared olives, carrots and a can of canned corn, from which the liquid is first drained. Then 250 g of grated cheese and egg white are added to the ingredients. The salad is salted, peppered, seasoned with mayonnaise, and topped with yolk.
Olive salad with cheese
Cut 2 medium-sized ripe tomatoes into cubes. Grind 100 g of hard cheese on a very coarse grater. Finely chop a head of lettuce. Divide 10 olives in half. Mix all the ingredients, pour a small amount of olive oil over the salad - no more than a tablespoon.
Chicken salad with olives
Place half a kilo of chicken fillet in lightly salted water, boil it until tender, then cut into small pieces. Cut 2 hard-boiled eggs into cubes. Open a jar of olives, drain the liquid, cut each fruit into rings. Finely chop several lettuce leaves, combine them with the rest of the products that were prepared earlier, salt, pepper, and season with mayonnaise. The finished dish is decorated with sprigs of greenery on top.
Olive salad with mushrooms
Pickled champignons (1 standard jar) are placed in a colander, washed thoroughly under cold running water, allowed to drain, then cut into strips. Drain the liquid from 100 g of canned beans. The head of garlic is disassembled into individual cloves, peeled and crushed in a special press. Chop a bunch of green onions and a head of lettuce. Place all the ingredients in a deep bowl, add salt and pepper to taste, sprinkle with the juice of half a lemon and season with olive oil.
Olive salad with sweet peppers
Peel and cut into half rings 3 sweet peppers of different colors. The jar of olives is thrown into a colander, dried, pits are removed, if any, and the berries themselves are cut into rings. Finely chop a head of lettuce. All this is placed on a large flat dish, mixed, ground red pepper is added, salt is added to taste and seasoned with olive oil.
Caesar with olives
Salt water, add half a kilo of chicken fillet, boil it until tender, cool, then cut into pieces. Grind 300 g of cheese of one of the hard varieties on a grater. Finely chop a head of lettuce. Cut 3 hard-boiled eggs into large cubes. Dry 100 g of olives and cut them in half. Mix all the prepared products, salt and pepper the salad, season it with mayonnaise or cheese sauce. If desired, you can replace boiled chicken with the same amount of lightly salted salmon.
Green olive salad
Cut 3-4 unpeeled cucumbers into small cubes. Cut a green sweet pepper into small pieces. Chop a head of lettuce and chop other herbs, such as parsley and dill. Green olives are pitted and cut in half. The processed ingredients are combined in a salad bowl, salt and pepper are added, and seasoned with a tablespoon of olive oil.
Olive salad with feta cheese
Cut half a kilo of cheese into small slices, place them on a dry frying pan or grill and fry until golden brown. Chop a large amount of garlic - no less than a head. To process such a quantity, it is better to use a special crusher, since chopping will take too much time. Cut 1 large tomato into cubes and chop the onion into half rings. Mix all the ingredients, salt, pepper, season with olive oil, stir, and decorate with herbs on top.
Greek salad
This is one of the most famous Mediterranean recipes in Russia. Cut vegetables: 8-10 tomatoes - into cubes, 5-6 pods of sweet bell pepper - into short thin strips, 4 cucumbers - into small pieces. Chop 2 onions. Cut 250 g of cheese into cubes. Mix all the ingredients and season with a special sauce, for the preparation of which olive oil and lemon juice are combined in a 2 to 1 ratio.
Salad with olives - general principles of preparation
Olives and olives are essentially the same fruit, differing only in the degree of ripeness, oil content and color. This unique product contains a lot of vitamins and nutrients. Olives contain proteins, vitamins C, B, E, pectins, as well as microelements beneficial for the body (phosphorus, iron, potassium, etc.).
Olives have a rather unusual, slightly sour taste and pleasant aroma. Some people prefer to eat them separately from other foods, while others enjoy a variety of dishes with the addition of these fruits. Olives are actively used in almost all cuisines of the world; with this product you can prepare a lot of tasty and healthy food. One of these dishes is salad with olives.
There is no specific, “standard” recipe for preparing salad with olives, since a wide variety of products are used for this dish. Salad with olives can be either purely vegetable or meat, fish, with the addition of seafood, etc. Light, low-ingredient salads (for example, with olives, tomatoes and cheese) fit perfectly into a diet menu. Richer dishes (with the addition of ham, mushrooms, etc.) will be loved by the stronger sex. By combining different products and experimenting with flavor combinations, you can come up with a lot of different recipes that are not similar to each other.
Any vegetable oil (olive, sunflower, corn, etc.), lemon, mustard sauces are good for dressing a salad with olives. An interesting option is to add a spoon of dry white or rose wine. Salad with olives goes well with various fresh herbs (dill, mint, parsley, basil, coriander, rosemary, etc.), as well as dry seasonings.
Salad with olives - preparing food and dishes
The type of utensil used to prepare the olive salad does not matter. Much more important is the preparation of the main ingredient - the olives themselves. Manufacturers offer many options for the finished product: salted, marinated, in oil, etc. In any case, excess fluid must be carefully expressed. Olives can be sold with or without pits. If you get the first option, the seeds must be removed.
All other products should be thoroughly washed and processed as required by the olive salad recipe (boil, steam, bake, etc.).
Olive salad recipes:
Recipe 1: Salad with olives
A light, nutritious salad that is quick and easy to prepare, is well absorbed by the body and is perfect for a hot summer day.
Required ingredients:
- Half a can of canned olives (pitted);
- 2 ripe tomatoes;
- Cheese cheese – 200 g;
- Sprigs of basil and parsley;
- Lemon juice – 1 tbsp. l.;
- 1 tbsp. l. vegetable oil.
Cooking method:
Tomatoes are cut into small cubes, cheese "brynza" - in the same way. The olives are cut in half. Fresh parsley and basil are finely chopped. All ingredients are mixed in a salad bowl and seasoned with vegetable oil and lemon juice.
Recipe 2: Mediterranean Salad with Olives and Anchovies
The unusual composition of products gives the dish a fresh, rich taste. The salad is perfect for breakfast and will give you energy and good mood for the whole day.
Required ingredients:
- Pickled olives – 60 g;
- 1 large sweet bell pepper;
- 1 small onion;
- 1 ripe tomato;
- Anchovies in oil - several pieces;
- 2 pcs. potatoes;
- Lettuce – 1 head;
- For dressing: garlic clove, tsp. mustard. tsp sugar, tbsp. l. wine vinegar, a third of a glass of olive oil, sea salt, ground black pepper.
Cooking method:
Boil the potatoes in their skins, cool, peel and cut into small cubes. Cut the onion into thin half rings, lettuce and bell pepper into strips. Cut the tomatoes into cubes or small slices. Cut the olives into rings, pat the anchovies dry from the oil and cut each into 3-4 pieces. Prepare the sauce: mix olive oil, pepper, salt, mustard, sugar and white wine vinegar thoroughly. Mix all the ingredients of the salad with olives well and pour over the sauce. The finished salad can be decorated with sprigs of coriander or basil.
Recipe 3: Salad with olives and ham
When there is very little time left before the guests arrive, and the festive table clearly lacks an unusual gourmet dish, the recipe for this simple salad will come to the rescue. For cooking, available products are used that can be bought at the nearest supermarket.
Required ingredients:
- Pickled olives – 120 g;
- Can of canned corn;
- Ham – 300 g;
- Cherry tomatoes – 10-12 pcs.;
- Cheese – 200 g;
- Mayonnaise.
Cooking method:
Cut the olives into rings, cherry tomatoes in half. Cut the ham into small cubes or strips. Grate the cheese on a coarse grater. Mix all ingredients, add corn, after straining from the water. Season the finished salad with olives with mayonnaise.
Recipe 4: Salad with olives and Chinese cabbage
This light vitamin dish is easy to prepare and is suitable for breakfast or dinner every day.
Required ingredients:
- Beijing cabbage - 1 fork;
- Half a can of canned olives;
- Cherry tomatoes – 230 g;
- 1 yellow bell pepper;
- Salt, black pepper - to taste;
- Any vegetable oil for dressing - to taste.
Cooking method:
Cut tomatoes and olives in half. Cut the bell pepper and Chinese cabbage into thin strips. Mix all ingredients in a deep bowl, add salt, pepper and season with vegetable oil to taste.
Recipe 5: Salad with olives and chicken
The unusual spicy taste of this dish will not leave any housewife without a compliment. The salad can be safely served at the holiday table. The dish goes well with dry white wine.
Required ingredients:
- Chicken fillet – 250 g;
- Ready salad mix – 240 g;
- White onion – 1 pc.;
- Blue cheese – 120 g;
- A jar of pickled olives;
- Almonds – 60 g;
- Lemon juice – 2 tbsp. l.;
- Salt, ground black pepper - to taste;
- Olive oil – 2 tbsp. l., refined oil - 2 tbsp. l.
Cooking method:
Cut the chicken fillet into cubes, add salt and fry in vegetable oil until cooked. Cut the cheese into small cubes. Chop almonds and fry. Cut the onion into thin rings. Take a large flat dish and place the leaves from the salad mixture on it. Place chicken fillet, onion and cheese on them. Season the finished salad with salt and pepper to taste, pour olive oil and lemon juice over it. Garnish the dish with toasted almonds and halved olives.
The taste of a salad with olives largely depends on the quality of the olives themselves. Therefore, it is necessary to be able to choose the right product. Real olives do not have to be black. The optimal color for this product ranges from dark green and brown to deep purple tones. Currently, manufacturers often use this technique: they paint not fully ripe olives black and sell them as ripe olives. Therefore, it is better to purchase more expensive products from proven and reputable manufacturers.
Olives can be sold in glass, tin or plastic packaging. A glass jar will allow the buyer to visually assess the quality and color of the product; tin and plastic containers hide these indicators from view.
The ideal composition of a canned product includes the following components: water, olives, salt and spices. All other ingredients significantly affect the taste and benefits of the product. It is allowed to have the E 524 symbol on the packaging, this means that caustic soda was used during the preparation process to remove the bitter taste (the fruits themselves are initially very bitter).
The best chefs advise carefully selecting the ingredients for preparing a salad with olives. Thanks to their rather specific taste, olives can “overwhelm” other ingredients. Chefs are of the opinion that the best options are vegetables, fresh herbs and seafood.
The peoples of the Mediterranean claim that the olive does not die and people who eat it are particularly resilient and resilient. Surprisingly, small berries can prevent stomach ulcers and the development of diseases associated with blood vessels, heart and liver.
Salad recipe with olives, cheese and tomatoes
Since ancient times, people have been confident that eating 10-15 olives a day helps strengthen potency and maintain male temperament. Make this salad for your loved one and test the historical theory.
Option 1
Ingredients | Quantity |
---|---|
arugula or rocket salad - | 100 g |
fruits of overripe figs - | 3 pcs. |
hard cheese - | 100 g |
olives - | 15 pcs. |
salt - | taste |
ham - | 150 g |
vinegar - | 50 ml |
cherry - | 12 pcs. |
onion - | middle head |
oil - | 100 ml |
ground white pepper - | taste |
Cooking time: 25 minutes | Calorie content per 100 grams: 632 Kcal |
How to cook:
- Fry sliced ham in a dry frying pan;
- Cut the figs into slices, the onion into thin rings;
- Grate the cheese and cut the cherry olives in half;
- Mix everything in a salad bowl with arugula;
- Combine pepper, vinegar, salt and oil;
- Pour the resulting dressing over the prepared salad.
Option 2
Recipe components:
- juice of any citrus – 2 tbsp. l.;
- beans – 200 g (green);
- tuna (canned) – 200 g;
- cherry tomatoes – 250 g;
- oil – 4 tbsp. l.;
- fresh parsley - 2 stalks;
- mozzarella – 250 g;
- a pinch of chili pepper;
- olives – 150 g.
Cooking time: 20 minutes.
Calorie content: 426 kcal.
How to cook:
- Boil the beans for 7-10 minutes. When ready, immediately plunge into cold water. Cool and blot with a dry cloth;
- Chop the tuna into small pieces with a fork;
- Cherries cut in half, combine with boiled beans, olives, tuna and mozzarella balls;
- Chop the parsley;
- Pepper and season the prepared salad with oil and citrus juice.
Salad with olives and chicken
The pectins in olives help remove toxins and waste from the body, so eating the fruit is vital for those who live in cities with poor ecology.
Recipe components:
- soy sauce – 2 tbsp. l.;
- a bunch of fresh lettuce;
- ripe avocado fruit;
- olives – 150 g;
- chicken fillet (breast) – 1 pc.;
- oil – 50 ml;
- ground pepper.
Cooking time: 30 minutes.
Calorie content: 191 kcal.
How to cook:
- Boil the brisket;
- Pour a spoonful of oil into a well-heated frying pan and fry the boiled brisket, cut into thin strips, in cooking oil;
- Be sure to wash the salad, shake it and tear it into pieces with your hands or cut it;
- Remove the pit from a peeled avocado, sprinkle with lemon and cut into thin slices;
- Olives can be left whole or cut in half;
- Combine all ingredients and season with soy sauce. Spice up.
Appetizer with cheese and olives
While cooking, be careful not to absorb any lemon juice or oil from the arugula, otherwise it will stop crisping. Hot flatbreads can be served along with the salad.
Recipe components:
- walnut kernels – 4 pcs.;
- oil - to taste;
- a pinch of spices for cooking shrimp;
- olives – 100 - 150 g (pitted);
- cherry tomatoes – 8 pcs.;
- feta cheese – 150 g;
- arugula or rocket salad – 150 g;
- shrimp – 400 g;
- juice of any citrus – 1 tbsp. l.
Cooking time: 40 minutes.
Calorie content: 276 kcal.
How to cook:
- Boil the shrimp in lightly salted liquid and drain for a few minutes in a colander when ready. Fry until crust forms in olive oil with shrimp spices. Sprinkle with lemon;
- Soak the arugula in cold water (15 minutes) and place on a paper towel;
- Cut the cherry tomatoes into halves, the olives into rings, and the cheese into cubes;
- Dressing: chop nuts, mix with oil;
- Mix the ingredients, add the dressing and pepper.
Olive salad
Eggplants are sprinkled with salt not only to remove bitterness, but also so that during subsequent frying the fruits absorb less oil - as a result, the salad becomes less greasy.
Recipe components:
- fine crystalline sugar – 50 g;
- olives with olives - 100 g each;
- salt;
- capers – 50 g;
- a bunch of parsley;
- oil – 100 ml;
- ground red pepper;
- vinegar 9% – 50 ml;
- celery – 2 stalks;
- medium head of red onion;
- tomatoes – 4-5 pcs.;
- eggplants – 2 pcs.
Cooking time: 25 minutes.
Calorie content per 100 g: 81 kcal.
How to cook:
- Cut the eggplants into small cubes and sprinkle with salt. After 15 minutes, rinse and dry;
- Heat 1/3 of the oil in a saucepan and fry the chopped fruits for 4 minutes;
- Wash capers, black olives and black olives in cold water and chop;
- Trim the coarse fibers from the celery and chop finely. Do the same with the red onion;
- Combine all prepared ingredients;
- Blanch the tomatoes and finely cut into cubes. Simmer in the remaining olive oil for 5 minutes;
- Pour vinegar into the same pan with the tomatoes, add sugar, add salt and pepper to taste. Cook for 5 minutes and without a lid;
- Chop the washed and dried parsley;
- Season the eggplants with cold tomato sauce and sprinkle with parsley.
Salad with bell peppers and olives
The fruits contain oleic acid, which prevents the development of cancer. This is why Mediterranean women (according to statistics) are much less likely to get breast cancer.
Recipe components:
- salt;
- olives – 200 g;
- bell pepper;
- cheese – 150 g;
- bacon - 6 strips;
- oil – 50 ml.
Cooking time: 15 minutes.
Calorie content: 407 kcal.
How to cook:
- Fry bacon strips in a dry frying pan until crispy;
- Cut the olives into rings, chop the pepper as convenient;
- Grate the cheese;
- Mix the ingredients in a salad bowl and season with oil. Salt and pepper.
Crab and olive appetizer
The main supplier of olives is Spain. Use Manzalinas for salads, Ojiblanco for stuffing, and Cacereña for preservation.
Option 1
Recipe components:
- fresh champignons – 0.4 kg;
- vinegar (you can use balsamic) – 10 ml;
- can of canned chopped pineapple;
- onion – ½ head;
- packaging of crab sticks;
- olives - standard jar.
Cooking time: 25 minutes.
Calorie content: 210 kcal.
How to cook:
![](https://i1.wp.com/notefood.ru/wp-content/uploads/2017/03/65d2aa9233c6d8660e4fd80674b9a13b-e1489519558551.jpg)
Option 2
Recipe components:
- white bread crumb – 200 g;
- cheese – 300 g;
- eggs (boiled) – 4 pcs.;
- packaging of crab sticks;
- olives – 10 - 15 pcs.;
- “Classic” mayonnaise – 200 g;
- garlic cloves – 2 pcs.;
- lemon – ½ pc.
Cooking time: 30 minutes.
Calorie content: 855 kcal.
How to cook:
- Fry the bread, chop the garlic in a press, grate the cheese, boil the eggs;
- Chop crab sticks, eggs, bread and olives equally finely;
- Combine all ingredients, season with the juice of half a lemon and mayonnaise. Store the salad in the refrigerator until serving.
- Avoid purchasing if canned olives contain large amounts of E additives;
- fruits sold in cans come in different sizes, and it is always indicated as a fraction, which indicates their quantity per 1 kg. For example, from 280 to 380 are small olives, from 180 to 280 are medium, from 60 to 180 are large;
- For hot salads, it is advisable to use broken or cut fruits.
Bon appetit!