Salad with olives – step-by-step recipes for preparing delicious and original snacks at home with a photo

The content of the article

• The benefits of olives for the body
• How to choose the right olives for salad
• Salads with olives – recipes with photos
• From olives and cheese
• With tomatoes, olives and basil
• With olives and chicken
• Greek salad with olives
• With bean cabbage and green olives
• Black olives with pineapple, ham and corn
• With olives and crab sticks
• Caesar with olives
• Green olives and tuna salad
• What dressing to prepare for salad with olives

Juicy, healthy and very tasty olives are a great addition to salads with vegetables, meat, eggs, herbs, legumes and other ingredients. Olive fruits give the dishes an interesting texture, great taste and delicate aroma with notes of the Mediterranean. Appetizers with olives will decorate the table and allow you to take a fresh look at many traditional salads. The main thing is to choose high-quality products, make the correct dressing and strictly observe the proportions indicated in the recipe.

The benefits of olives for the body

Olive fruit is a unique natural antioxidant rich in trace elements and macrocells. In Greece, they are considered almost the elixir of youth and the best remedy for premature aging. Olives, 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 useful properties:

• favorably affect the general condition of the body, due to the content of folic acid, potassium, calcium, iron, phosphorus, magnesium;
• retain 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 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, due to the content of oleocantal, which destroys cancer cells;
• stimulate collagen production, favorably affect the condition of nails, skin, hair;
• lower blood glucose.

How to choose the right olives for salad

The appetizer will be tasty, healthy and spectacular, if you choose the right olive fruit. It is important to remember that black olives and pistachio-green olives are the fruits of the same tree, so in most recipes these products are used interchangeably. The difference is only in their degree of maturation and color. In supermarkets you can buy olive fruits with various toppings, pitted and pitted. However, these are not the only criteria that it is advisable to pay attention to when buying. A few recommendations will help you choose a truly high-quality product:

• If you choose fruits in a glass container, you can immediately assess their integrity, size, appearance.
• The gauge indicated on the package (e.g. 300/320 or 60/80) is the number of fruits per kilogram of dry weight of the product. The smaller the number, the larger the olives.
• High-quality olives of natural preservation are stored no more than six months.
• Olives, on the packaging of which many food additives are indicated, may turn out to be black olives using 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 tasty and healthy salads with the addition of olives. Such dishes are immediately served on the table, 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 cooked. Seedless olives are cut in half or quarters, cut into circles, crushed or left whole. They are mixed with the rest of the ingredients or laid on top at the last stage. It all depends on the recipe, presentation and fantasy of the hostess.

From olives and cheese

• Time: 2 hours 20 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 214 kcal per 100 g.
• Purpose: appetizer.
• Cuisine: European.
• Difficulty: medium.

Olive and feta cheese salad is a simple appetizer served with warm crispy toasts or white bread. Olive fruits are gently crushed, and the greens are torn by hands to give the dish a slight sloppiness and make the serving more home-made, appetizing. The taste of the salad will be spicy if you add a little hot pepper and a pinch of granulated sugar to the marinade. Instead of brackish feta cheese from cow’s milk, you can use another brine 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 – 200 g;
• wine vinegar – 3 tbsp. l .;
• cherry tomatoes – 10 pcs.;
• water – 2 tbsp. l .;
• herbs of Provence – to taste;
• olive oil – 12 tbsp. l .;
• garlic – 2 teeth .;
• salt – a pinch.

Cooking method:

1. Combine vinegar, chopped garlic, water, Provence herbs, salt in a saucepan.
2. Boil, remove from heat.
3. Cool, add olive oil.
4. Cut the feta cheese into large cubes.
5. Pour marinade over 2 hours.
6. Washed lettuce leaves chopped.
7. Olive fruit crush.
8. Put lettuce on a serving plate.
9. Lay on top of cherry tomatoes, cut into halves or quarters.
10. Put olive leaves, slices of feta cheese on the leaves.
11. Season appetizer with marinade in which cheese was pickled.

With tomatoes, olives and basil

• Time: 20 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 122 kcal per 100 g.
• Purpose: appetizer.
• Cuisine: European.
• Difficulty: medium.

A simple homemade salad with olives and juicy tomatoes will sparkle with new colors if supplemented with bright purple basil leaves. Fragrant basil blends 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 favorably affects the respiratory system and heart rate. Basil leaves are chopped or left whole. For a more effective presentation, you can combine tomatoes of different colors – red, yellow, burgundy 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:

1. Cut the tomatoes into slices, red onion into half rings.
2. Make hard cheese chips with a knife or a peeler.
3. Combine onions, cheese chips, tomatoes in a large salad bowl.
4. Pour olives into slices.
5. Salt, mix.
6. Spread basil leaves on top.
7. Add olive oil to the appetizer.

With olives and chicken

• Time: 45 minutes.
• Servings Per Container: 3 Persons.
• Calorie content: 228 kcal per 100 g.
• Purpose: appetizer.
• Cuisine: European.
• Difficulty: medium.

To prepare a hearty salad with chicken, eggs and olive fruits, boiled or smoked breast is used, which, if desired, is replaced with chicken pastrami. The meat is cut into strips or pulled into fibers by hand to give the dish a rich texture and make it more juicy. The composition of the original appetizer includes pickled or pickled cucumbers, so you can not salt it. Salad with olives and chicken will be less calorie if you replace 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:

1. Boil the fillet until tender, drain the broth.
2. Chopped meat into strips.
3. Hard-boiled pickles and hard-boiled chicken eggs.
4. Sliced ​​olive fruit.
5. Combine all ingredients, mix.
6. Salt, sprinkle with grated cheese.
7. Season with mayonnaise.

Greek salad with olives

• Time: 15 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 88 kcal per 100 g.
• Purpose: appetizer.
• Cuisine: Greek.
• Difficulty: medium.

Choriatics is a classic Greek salad that is popular all over the world and is suitable even for diet food. The appearance of the snack will be more effective if you make curly cutting vegetables. Cucumbers are slightly cut along the entire length, making several shallow grooves at the same distance from each other, after which they are cut into thick circles. Too acidic tomatoes should be sprinkled with a pinch of sugar before adding to the salad. If necessary, replace the lemon juice with wine vinegar, and instead of red onion use ordinary onion.

Ingredients:

• olives – 20 pcs.;
• feta – 150 g;
• Bulgarian 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:

1. Cut tomatoes into large slices.
2. Cut bell pepper in half rings or strips.
3. Cut red onion in half rings, cucumbers in slices.
4. Feta cut into large cubes.
5. Add salt, pepper.
6. Season with olive oil, freshly squeezed lemon juice.
7. Top with pitted olives.
8. Sprinkle a dry oregano snack.

With bean cabbage and green olives

• Time: 20 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 66 kcal per 100 g.
• Purpose: appetizer.
• Cuisine: European.
• Difficulty: medium.

A low-calorie salad with Peking cabbage, green peas and olive fruits diversifies the diet menu and makes it balanced. Beijing cabbage contains indigestible dietary fiber, which helps cleanse the body and lose weight, remove toxic substances. This product is recommended for headaches, anemia, depression. Appetizer served with Borodino bread, optionally sprinkled with sesame seeds or chopped walnuts. Each serving can be garnished with a slice of lemon so guests can pour lemon juice on their own.

Ingredients:

• olives – 200 g;
• Peking 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:

1. Chopped cabbage.
2. Cut the tomatoes into slices.
3. Cucumbers cut into circles. If the peel is hard, vegetables should be peeled first.
4. Finely chop dill.
5. Add salt, green peas.
6. Fill a snack with a mixture of oil and lemon juice.
7. Put on top olive fruits, cut in half.

Black olives with pineapple, ham and corn

• Time: 25 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 267 kcal per 100 g.
• Purpose: appetizer.
• Cuisine: European.
• Difficulty: medium.

For the preparation of the festive salad, seedless olives, pineapples, red or yellow bell pepper and any ham – canned, uncooked smoked, dried, boiled, are used. Canned pineapples add sweetness, richness and a delicious tropical flavor, but do not make the dish cloying. Fans of more satisfying foods can add lean meat to the appetizer, for example, boiled brisket, rabbit, smoked chicken. The taste of the original dish will become more interesting and piquant, if you use olive fruits stuffed with cheese, paprika.

Ingredients:

• olives – 30 pcs.;
• ham – 250 g;
• canned pineapples – 150 g;
• Bulgarian pepper – 1 pc.;
• cheese – 150 g;
• mayonnaise – 200 g;
• salt – a pinch.

Cooking method:

1. Pineapples extracted from the can.
2. Discard in a colander (the dish will be watery if you do not let excess liquid drain).
3. Cut pineapples into large cubes.
4. Straw ham.
5. Slice bell pepper in half rings.
6. Grated cheese.
7. Cut olives in circles.
8. Add mayonnaise, salt. Mix.

With olives and crab sticks

• Time: 30 minutes.
• Servings Per Container: 3 Persons.
• Calorie content: 208 kcal per 100 g.
• Purpose: appetizer.
• Cuisine: European.
• Difficulty: medium.

A light salad with crab sticks and olive fruits is served in a common salad bowl or portioned, using a bowl or small bowls for presentation. If desired, you can add cucumber, bell pepper and favorite seasonings, for example, black pepper, paprika, dried herbs to the composition of the dish. 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:

1. Grate hard-boiled chicken eggs on a coarse grater.
2. Sliced ​​olive fruit.
3. Chop the garlic.
4. Grate the cheese on a coarse grater.
5. Cut the crab sticks into medium cubes or straws.
6. Add canned corn.
7. Salt, mix.
8. Season with olive oil.

Caesar with olives

• Time: 30 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 242 kcal per 100 g.
• Purpose: appetizer.
• 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 repeat at home. Caesar has an original texture, thanks to lush greens and crispy croutons of white bread. Appetizing croutons can be cooked on their own. A crust is carefully cut from the baguette, the pulp is cut into cubes with a thickness of not more than 1 cm. The billets are dried in a well-heated oven to a beautiful golden color, and turn over from time to time. Before adding ready-made croutons to the snack, they need to be cooled.

Ingredients:

• olives – 10 pcs.;
• lettuce – 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:

1. Grind chopped garlic with salt, a tablespoon of quality oil.
2. Warm the mixture over low heat, add croutons.
3. Stir, remove from heat after 2 minutes.
4. Rinse leaves, dry. Hand tear.
5. Transfer to a bowl, pour 4 tablespoons of olive oil.
6. Sprinkle with freshly squeezed lemon juice.
7. Add cooled croutons, mix.
8. Dip the raw egg in boiling water for 1 minute.
9. Break the egg over the bowl so that the liquid yolk covers the leaves.
10. Top with olive fruits, sliced ​​in circles.
11. Sprinkle appetizer with grated Parmesan.

Green olives and tuna salad

• Time: 30 minutes.
• Servings Per Container: 2 Persons.
• Calorie content: 164 kcal per 100 g.
• Purpose: appetizer.
• Cuisine: European.
• Difficulty: medium.

To prepare a delicious salad with tuna and olives, you can use canned fish in its own juice, which has a rich taste and has useful properties. Tuna is high in protein, iodine, phosphorus, iron, improves the state of the cardiovascular system. If desired, you can add your favorite ingredients to the snack – mushrooms, carrots, cucumbers, asparagus and even grated apple. It is important to observe the proportions and choose one thing in order 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 – 100 g;
• red onion – 1 pc.;
• crackers – 150 g;
• salt – a pinch.

Cooking method:

1. Leaves tear hands.
2. Hard-boiled chicken eggs, cut each into 4 slices.
3. Sliced ​​olive fruit.
4. Cut red onion in half rings.
5. Cut the fish into small sticks.
6. Add crackers.
7. Salt, mix.
8. Add unfiltered olive oil to the dish.

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 the guests are already on the doorstep, and time is sorely lacking, salad with olives is seasoned with sunflower or olive oil, mayonnaise. An alternative is a quick sauce, for example, cream cheese. To prepare cheese sauce, processed cheese is dissolved in 200 ml of cream, which is heated over medium heat. Delicious dressing can be prepared from simple and affordable ingredients, your favorite spices. You just need to remember a few simple recipes:

• To prepare a sauce that resembles a classic vinaigrette, you need to beat 2 tablespoons of mustard, a pinch of salt, 2 tablespoons of red wine vinegar, a little black pepper. The mixture is stirred until smooth, 7-10 tablespoons of olive oil are gradually added..
• Caesar and other snacks with crackers can be seasoned with mustard sauce. Beat the raw yolk in a blender with a clove of garlic, 3-4 anchovies, the juice of one lemon, a small amount of mustard. Half a glass of olive oil, a little water, a handful of grated Parmesan are added to the mixture.
• Honey mustard sauce will emphasize the taste of appetizers with meat, such as smoked chicken breast. In a blender mix 2 teaspoons of honey, zest of half a lemon, 2 teaspoons of mustard, salt, dried thyme, chopped chili. The workpiece is diluted with 10-14 tablespoons of olive oil.