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Olive salad is a mouthwatering combination that gives a variety of olives a starring role. A simple lemon vinaigrette brightens and balances the flavors perfectly.
If you love olives as much as we do, you are going to go crazy for olive salad! Here the olives play the starring role, and we can’t get enough of them. My olive salad recipe combines the vibrant flavors, color, and texture of a mixture of black and green olives along with a few other ingredients–but no greens (though you could certainly add some). Often associated with the classic muffuletta sandwich from New Orleans, homemade olive salad stands on its own as an easy staple salad to serve in a variety of ways.
What is Olive Salad?
Olive salad blends different olives (any of your favorites; mind are listed below), , plus scallions and herbs. The salad is lightly dressed in extra virgin olive oil with lemonand vinegar. It is commonly served as a side dish or used as a flavorful topping for sandwiches, especially the iconic muffuletta sandwich, a classic New Orleans staple. The best part? You can easily make this dish in your kitchen using a food processor!
Key Ingredients for a Delicious Olive Salad
To create the perfect olive salad, start with THE key ingredient: a variety of olives. Black olives, kalamata olives, Castelvetrano olives, and large green olives all are available at most local grocery store and contribute distinct flavors and textures. Adding vegetables add flavor and texture to olive salad. Red onion, green onion, and red bell peppers are all great.
How do you make Olive Salad?
Making homemade olive salad is incredibly easy. Hereโs a simple method to follow–just be sure your olives are pitted!
Ingredients
- Green olives, such as picholine or Castelvetrano
- Black olives, such as Kalamata
- Cherry tomatoes, halved. Feel free to improvise by adding crunchy vegetables here too (red bell pepper, green pepper, carrot, you name it!)
- Scallions. I like the pop of color and the subtle flavor of these green onions. For more onion options, look to Vidalia onion or white onion, finely chopped.
- Extra virgin olive oil
- Fresh lemon juice. Substitute your favorite vinegar for the acidity, such as red wine vinegar, rice vinegar, tarragon white wine vinegar. Pomegranate molasses is also excellent with olives, adding a hint of sweetness along with acidity.
- Fresh mint. This is almost always my go-to herb, such a favorite in Lebanese-style cooking. But any fresh herbs (parsley, oregano, or basil) are delicious with olives. A blend of herbs is also great.
Instructions
- Be sure the olives are pitted. On a cutting board, slice them all in half, or coarsely chop them.
- In a large bowl, combine the (pitted) olives, tomato, and scallions.
- In a separate bowl, whisk together the extra virgin olive oil and lemon juice.
- Pour the dressing over the olive mixture and stir to combine. Finish with a dusting of chopped fresh mint.
- Let the salad sit at room temperature for at least 30 minutes to allow the flavors to meld.
- Store any leftover salad in an airtight container in the refrigerator.
Ways to serve it
Olive salad is a fun (and delightfully unexpected!!) dish to share at gatherings or casual get-togethers. You can serve it as part of a charcuterie board or as an accompaniment for cookouts too. It’s great for ticking into a pita pocket and SO so good layered over a swirl of labneh as a dip with pita chips or crudite.
Storage
If you have leftovers, no need to worry! Olive salad actually improves in flavor after a day or two. Just store it in an airtight container in the refrigerator. It can be enjoyed on its own, added to green leafy salads, or chopped more finely and layered on top of classic muffuletta sandwiches.
More Recipes Starring Olives
My Olive Bread recipe makes a loaf with a perfectly crusty exterior and soft interior, studded with olives.
Give your hummus the olive treatment with my Olive Hummus recipe!! The olives nestle atop a silky dollop of hummus.
Every Mezze (small plates) features olives! Check out my Lebanese Mezze Platter for details on how to create a beautiful mezze.
Olive Salad
Ingredients
- 1 cup kalamata olives, pitted
- 1 cup green olives, such as Castelvetrano, pitted
- 2 scallions
- 1/2 cup cherry tomatoes, halved
- 2 tablespoons extra virgin olive oil
- 1 tablespoons lemon juice
- 2 tablespoons finely chopped fresh mint
Instructions
- Cut the olives in half or quarters (or coarsely chop them). Finely slice the scallions.
- In a medium serving bowl, toss the olives, scallions, and tomatoes.
- Drizzle the olive oil and lemon juice over the salad and stir to combine. Finish with the chopped mint and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I just knew this would be good and it exceeded my expectations! I might be eating this weekly.
That’s so great Angie, thank you! We eat it often too!
Should this marinate for a day or be served immediate for best taste
Hi Amy–it will be delicious same day which is how I often do it, but yes, added flavor if you let it marinate for a day or longer.
Hey Maureen, I stumbled on your recipe for the Lebanese potato salad. It was elegant in its simplicity but sublime in the taste combinations. Loved it. You have been bookmarked, I hope you are still writing and sharing recipes. I have tried many ethnic foods but never Lebanese, I am signing up though, Delish… Can;t wait to try the olive salad.
How great Dave, thanks so much–and yes, I am still writing and sharing recipes! With a book coming out soon too!
Lebanese food rocks. I made pita bread yesterday for the first time and will never buy the packaged ones again. Your olive salad will be great scooped up in a piece of one! Thanks.
How great that you made pita bread! That’s no small feat…congratulations! I’m sure it is absolutely delicious. Thanks for sharing!!
I often feel surprised when I realize I’m actually content in my current suburban life/situation too – it steals up on you sometimes! Who needs the excitement of city life when you’ve got a good olive bar down the street anyway?
Agreed!
Maureen your pictures drive me CRAZY with “YUM”! I adore this recipe & so will my Lucia!
She’s a little Italian olive-loving doll!
Love olives could live on them and this salad is a great way to eat the accompanying veggies all at once.
How have I never had this salad before??? I can’t wait to make it!!
You are the olive queen!! You will love this….