Mediterranean Olive Salad Recipe
A bright, herby Mediterranean olive salad tossed with lemon, olive oil, and fresh herbs. Ready in just 10 minutes!
Servings 6 -8 people
Calories 105kcal
Ingredients
For the olive salad
- ¾ cup pitted kalamata olives
- ¾ cup pitted castelvetrano olives
- ¼ cup chopped roasted red peppers
- 1 cup small cauliflower florets
- ½ cup roughly chopped carrot
- ½ cup roughly chopped celery
- 4 pepperoncini
- 2 garlic cloves
- 4 tbsp capers, drained from their juices, divided
- 1 ½ tsp kosher salt
- ¼ tsp chili flakes
- ½ lemon, juiced
- 1 tbsp red wine vinegar
- 1 tsp lemon zest
- 2 tbsp fresh chopped parsley
- 3 tbsp extra-virgin olive oil
For serving
- 425 ml container of labneh (or make our labneh recipe)
- Toasted sourdough or pita for serving
Instructions
- Add both types of pitted olives, roasted red peppers, cauliflower, chopped carrot, chopped celery, pepperoncini and garlic cloves to a food processor and pulse just a few times until the ingredients are chopped into smaller pieces - you want small pieces, not a paste.
- Add 2 tablespoons of capers, salt, chili flakes, lemon juice, red wine vinegar, lemon zest, chopped parsley and 3 tablespoons of olive oil. Pulse once just to combine. Add 2 tablespoons more of capers into the olive salad mixture and stir to combine. Taste and adjust seasoning with more salt if desired.
- Toast the sourdough (or pita) in a pan with a little olive oil or in a toaster.
- Spread the labneh on a large plate or in a shallow bowl. Top with the olive salad and then serve with pieces of toasted sourdough or pita.
Notes
- Instead of serving with labneh, you could use plain Greek yogurt or plain cream cheese.
- This is lovely served as an appetizer or store in an airtight container in the fridge for up to 5 days.
- Other ways to enjoy:
- As a sandwich spread
- Topping for grilled chicken or fish
- As a part of a charcuterie board
Nutrition
Calories: 105kcal | Carbohydrates: 8.3g | Protein: 1.8g | Fat: 8.4g | Saturated Fat: 1.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5.8g | Sodium: 414mg | Fiber: 3.8g | Sugar: 2.5g
