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Loaded Olive Salad

Loaded Olive Salad: A Flavor-Packed Breeze for Any Meal

Loaded Olive Salad is a vibrant celebration of flavors using versatile canned ingredients, perfect for busy days.
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Prep Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Mediterranean
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

For the Salad Base
  • 1 cup sliced green olives Adds briny flavor and crunchy texture
  • 1 cup sliced black olives Contributes milder taste
  • 1 cup quartered artichoke hearts Canned is convenient
  • 1 cup sliced hearts of palm Easily replaced with asparagus
  • 1 cup sliced mushrooms Opt for fresh for vibrant taste
  • 1 large red bell pepper Offers sweetness and color
  • 4 stalks green onions Enhances freshness
  • 2 cloves garlic Fresh is best
For the Dressing
  • 3 tbsp extra-virgin olive oil Provides richness
  • 1 tsp dried oregano Elevates flavor
  • 1 tsp ground black pepper Adjust according to taste
  • 1/2 tsp red pepper flakes Offers a kick
  • 1 juiced lime Brightens the salad
For Garnish
  • 1/4 cup chopped flat parsley Adds fresh herbal note

Equipment

  • mixing bowl
  • Knife
  • Cutting Board

Method
 

Preparation Steps
  1. Drain and combine canned ingredients including sliced green and black olives, quartered artichoke hearts, sliced hearts of palm, and sliced mushrooms.
  2. Wash and finely chop the fresh red bell pepper and green onions, then add to the bowl.
  3. Mince garlic and add to the bowl along with chopped flat parsley, oregano, black pepper, and red pepper flakes. Stir gently.
  4. Squeeze fresh lime juice into the bowl, adding the flesh of the lime as well.
  5. Drizzle extra-virgin olive oil over the salad, and gently toss to coat.
  6. Chill in the fridge for at least one hour or serve immediately.

Notes

Allow the salad to sit for at least an hour before serving to enhance flavors. Fresh ingredients elevate the dish.