Tomato & Olive Salad
made this today to enjoy alongside some lamb chops so I figured I’d share the recipe with you. I usually make this with chopped cucumbers as well, but the colors were so rich and beautiful without them, that I left off the green for this batch. This would be a stunning addition to any BBQ or outdoor party. Enjoy it on its own as a side, or toss it with greens for a leafy salad.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/2 teaspoon dried oregano
- sea salt and black pepper to taste
- 1 pint cherry tomatoes halved
- 1/2 cup kalamata olives halved
- 3-4 tablespoons extra virgin olive oilâ
- juice of 1/2 of a lemon
- Carbohydrate 4.05261749369924 g
- Cholesterol 0 mg
- Fat 1.95605249966461 g
- Fiber 1.4851000406066 g
- Protein 0.81046999859247 g
- Saturated Fat 0.261904999950595 g
- Serving Size 1 1 Recipe (92g)
- Sodium 188.997749992098 mg
- Sugar 2.56751745309264 g
- Trans Fat 0.123610499905301 g
- Calories 33 calories
Toss all ingredients together in a small mixing bowl, serve room temperature or chilled.
