Tuesday, June 21, 2016

Tomato and Black Olive Salad

I'd been munching on grape tomatoes and didn't have enough for Sunday dinner, spying some leftover olives in the fridge solved that problem:@) This Tomato and Black Olive Salad is another quick pickled side dish that's simply flavored with oregano and olive oil. This was the first time I've added black olives to our pickled veggie salad-but it won't be the last, we really enjoyed it.

Tomato and Black Olive Salad-recipe easily halved
pint of grape or cherry tomatoes, cut in half
black olives, about half a can, drained and cut in half
1/4 C onion, sliced or diced-more or less, depending on how much your crowd likes onion
2 Tblsp extra virgin olive oil
2 Tblsp red wine vinegar
1 Tblsp sugar
1/2 tsp oregano
pinch of salt, few grinds of pepper
~Mix everything and let marinate for a few hours, stirring often (I just flip a Lock and Lock bowl each time I pass it).

Let's use up those leftovers and have a happy day:@)

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8 comments:

  1. That's so good with sweet onion! Hugs!

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  2. Looks like a great summer salad, and I love the idea of oregano to perk up the favors.

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  3. Looks like a good combo Lynn! My hubby would love it :)

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  4. I can't wait until my cherry tomatoes start producing enough for a great salad like this. Pinning for future tomato picking :)

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  5. Oh, yeah! This sounds so yummy and summery! I love the added salt from the olives---a great combo!

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