Smashed Tomato And Olive Salad Recipes

SMASHED TOMATO AND OLIVE SALAD

This courtesy of Jamie Oliver. It is a simple addition to dinner. He suggests adding leftovers to hot spaghetti, I tried that with some zucchini ribbons and it was fabulous

Provided by Sassy Syrah

Categories Vegetable

Time 5m

Yield 4 serving(s)

Number Of Ingredients 5

Smashed Tomato and Olive Salad image

Steps:

In serving bowl, squeeze the tomatoes.
Squeeze the olives in same bowl.
Add olive oil and red wine vinegar.
Set aside until ready to eat.
Tear in as much basil as you can.
Voila.

Ingredients

3 pints cherry tomatoes
1/2 cup olive, pitted
5 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
basil leaves

SQUASHED CHERRY TOMATO AND SMASHED OLIVE BRUSCETTA

What you are just about to do makes complete sense in cooking. Tomatoes need salt, olives are preserved in salt, you've squeezed the juice out of the tomatoes, which in return draws the salt and the smoky flavour out of the olives. This makes the olives very edible and the tomatoes damn tasty. Rip in as much basil as you can afford and even a handful of rocket (arugula) if you have some. Lovely. P.S. If you have any leftovers, toss them in with some hot spaghetti.

Provided by Jamie Oliver

Categories appetizer

Time 9m

Yield about 6 to 8 servings

Number Of Ingredients 12

Squashed Cherry Tomato and Smashed Olive Bruscetta image

Steps:

This is probably the quickest salad or bruschetta I make, but no less tasty for that. Very few ingredients, simple flavors, complete sense. Try to make use of the wider range of cherry tomatoes available now: yellow, tige, and plum cherry tomatoes for instance. And, as I always say, it's much better, taste-wise, to buy olives with their stones still in than without. Trust me.
Simply squash your tomatoes into a bowl. I always have to put one hand over the tomatoes as I do this as juice and pips go everywhere (generally on me). You can be as rough with the tomatoes as you like, as the salad looks much better rough and rustic than perfect and pretty. Then, gently smash the olives on a board with a hard object, like a cup or a rolling-pin. Remove the stones, throw the olives in with the tomatoes, and toss together. Add a few glugs of oil, the oregano, a drizzle of vinegar, crumbled chile, and rip in the basil. Season, to taste, and that's your salad.
Griddle or toast the slices of bread and rub with the garlic clove, pile on the tomatoes, and rip the mozzarella and lay over the top drizzle with a little bit more oil and finish with shaves of Parmesan.

Ingredients

2 handfuls cherry tomatoes
1 handful black olives
4 to 5 tablespoons extra-virgin olive oil
1 tablespoon dried oregano
A drizzle herb vinegar
1 dried chile
A handful fresh basil
Sea salt and freshly ground black pepper
1/2 ciabatta or other rustic bread, cut into thick slices
1/2 clove garlic
4 boccacini
Parmesan, for shaving

TOMATO OLIVE SALAD

This salad from Dona Hoffman, of Addison, IL is amazingly simple and surprisingly sweet with a little brown sugar in the dressing. And as an addition, she suggests topping it with either fresh mozzarella or feta cheese.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 8

Tomato Olive Salad image

Steps:

In a large bowl, combine the lettuce, tomatoes, onion and olives. In a small bowl, whisk the dressing ingredients. Drizzle over salad and toss to coat.

Nutrition Facts : Calories 74 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 98mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein.

Ingredients

4 cups torn leaf lettuce
1/2 cup cherry tomatoes
1/3 cup sliced red onion
1 can (2-1/4 ounces) sliced ripe olives, drained
DRESSING:
2 tablespoons canola oil
1 tablespoon red wine vinegar
1 tablespoon brown sugar

CHERRY TOMATOES AND OLIVE SALAD

Provided by Sandra Lee

Categories appetizer

Time 5m

Yield 4 servings

Number Of Ingredients 7

Cherry Tomatoes and Olive Salad image

Steps:

In a medium bowl whisk together olive oil, vinegar and dressing mix.
Add cherry tomatoes, olives, basil and sliced scallions to bowl. Toss to combine.

Ingredients

2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon Italian dressing mix (recommended: Good Seasons)
1 pint cherry tomatoes, sliced in 1/2
1 (15-ounce) can pitted black olives
4 large fresh basil leaves, finely chopped
2 scallions, cut in 1/2-inch pieces

HERBY POTATO SALAD WITH SMASHED OLIVES

As with coleslaw, there are two schools of potato salad: the mayonnaise-based and the vinegar-based. This recipe plants itself firmly in the latter camp with bright, punchy flavors. The dressing here is a classic red-wine vinegar and Dijon vinaigrette that develops great flavor after marinating with capers, smashed green olives and thinly sliced shallots. Just fifteen minutes in the dressing softens the shallot's bite, and a quick soak brings canned olives to life. There may appear to be too much dressing when you add the cooked potatoes, but as the potatoes cool, they'll absorb it beautifully. (The key is to add them to the dressing as soon as they are cool enough to handle.) Any small potatoes will work for this recipe, and a mix of colors looks particularly nice. The most important detail is that the potatoes should be roughly the same size so that they cook evenly.

Provided by Lidey Heuck

Categories salads and dressings, side dish

Time 30m

Yield 6 servings

Number Of Ingredients 10

Herby Potato Salad With Smashed Olives image

Steps:

Place the potatoes in a large pot; add 2 teaspoons salt and enough water to cover generously. Bring to a boil over medium-high heat and cook for 10 to 20 minutes, depending on the size of the potatoes, until just tender when pierced with a fork. (Be careful not to overcook!) Drain and set aside until just cool enough to handle.
While the potatoes cook, in a large bowl, combine the vinegar and mustard with 1 teaspoon salt and 1/4 teaspoon pepper. Slowly whisk in the olive oil. Add the olives, shallot and capers, and set aside to marinate for 10 to 20 minutes.
When the potatoes are just cool enough to handle, cut them in half (or quarters, to end up with bite-size pieces), and add them to the bowl with the dressing. Gently combine and set aside to cool completely, tossing occasionally.
Stir in the mint and parsley, along with more salt and pepper to taste, and serve the potato salad at room temperature.

Ingredients

2 pounds small (or baby) red or Yukon Gold potatoes, all about the same size
Kosher salt and black pepper
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/3 cup olive oil
1 cup Castelvetrano or other green olives, pitted and smashed (about 4 ounces)
1 large shallot, thinly sliced
2 tablespoons capers, roughly chopped
3 tablespoons chopped fresh mint
3 tablespoons chopped fresh parsley

SEASONED SMASHED TOMATOES

All you need for this no-cook side dish are three simple ingredients. Serve it along with the Watercress, Onion, and Radish salad.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories Vegetables

Number Of Ingredients 3

Seasoned Smashed Tomatoes image

Steps:

In a bowl, smash cherry tomatoes with the back of a wooden spoon. Season with salt and pepper.
Serve along with the salad.

Ingredients

1 pint cherry tomatoes
Salt
Freshly ground black pepper

OLIVES AND TOMATO SALAD

This is something I have been making for a while. I finally figured out how to cut down on the brine taste so that I could taste the other ingredients as well. The addition of sugar was the answer.I tried omitting the brine, but then the salad wasn't as moist as I was hoping it would be and the tomato pieces turned mushy after a couple of days. If you are going to be eating the salad in one day, you can probably omit the brines altogether. The ingredients blend really well together and are quite tasty. Make this at least one hour before serving it to allow everything to meld together. To save money, slice the olives yourself. The amounts of the olives, green onions/scallions and tomato are approximate and depends on what size of each ingredient you use. This salad is versatile and will go with many things. The sodium content is probably high in this recipe so you will want to serve it with something that has less salt. Cook time is the refrigeration time. ..

Provided by AuntWoofieWoof

Categories Onions

Time 1h30m

Yield 3 cups, 4-6 serving(s)

Number Of Ingredients 9

Olives and Tomato Salad image

Steps:

Mix the diced tomato, sliced green and black olives, capers and diced scallions/green onions in a medium size bowl that has a cover. Tupperware/Rubbermaid containers work really well for this.
Mix the brines/ juices together in a measuring cup.
Add the sugar and stir until sugar has dissolved.
Pour over tomato and olives mixture and stir well.
Cover and refrigerate at least one hour before serving.
When ready, shake the salad in the container with the lid on or stir it so that the brine mixes in.evenly.

Nutrition Facts : Calories 45.8, Fat 3.1, SaturatedFat 0.4, Sodium 499, Carbohydrate 4.8, Fiber 2, Sugar 1.5, Protein 1.1

Ingredients

1 large tomatoes, diced (about 2 cups)
15 medium green olives, sliced (about 1/2 cup)
25 medium black olives, sliced (about 1/2 cup)
1/2 cup scallions (about 6) or 1/2 cup green onion, chopped (about 6)
1/4 cup capers
1 teaspoon green olive brine (optional)
1 teaspoon black olive juice (optional)
1 teaspoon capers brine (optional)
1/2 teaspoon sugar (optional)

TOMATO AND GREEN-OLIVE SALAD

Use spoonfuls of this tomato-and-olive salad to top a fresh serving of tuna.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Yield Makes about 4 1/2 cups

Number Of Ingredients 6

Tomato and Green-Olive Salad image

Steps:

Stir together all ingredients in a medium bowl. Let stand 20 minutes before serving. Serve garnished with parsley leaves.

Ingredients

2 1/2 pounds ripe tomatoes (red, yellow, or a combination of both; about 8 medium), coarsely chopped
3/4 cup halved cherry tomatoes
3/4 cup brine-cured pitted green olives, very coarsely chopped
3/4 cup extra-virgin olive oil
3 tablespoons coarsely chopped fresh flat-leaf parsley leaves, plus whole leaves for garnish
1 tablespoon coarse salt

PASTA SALAD WITH SUMMER TOMATOES, BASIL AND OLIVE OIL

This summery dish walks the line between tangy, juicy tomato salad and hearty pasta salad. To make it, ripe tomatoes are marinated with capers, garlic, basil and lots of good olive oil until they almost fall apart, creating a wonderfully soupy dressing for the pasta. Then the pasta is added while still hot to mix; as it cools, it absorbs all the bright flavors. If you can, choose heirloom tomatoes in an array of hues, and serve this in a glass bowl to show it off. Cubes of fresh mozzarella, or bocconcini, make for creamy addition. Add them just before serving, so the heat of the pasta doesn't melt the cheese.

Provided by Melissa Clark

Categories pastas, salads and dressings, side dish

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 10

Pasta Salad With Summer Tomatoes, Basil and Olive Oil image

Steps:

In a large bowl, toss together the tomatoes, capers, garlic, 1/2 teaspoon salt, black pepper, red-pepper flakes, the whole basil sprig and anchovies if using. Let sit for 5 minutes, then stir in 1/2 cup oil. Taste and add salt and pepper if needed. The tomatoes should be aggressively seasoned. Let tomatoes marinate for at least 1 hour and preferably 2 to 3.
Bring a large pot of heavily salted water to a boil. Add pasta and cook until it is just al dente, usually a minute less than the package instructions. Drain well. Add to bowl with tomatoes while still warm and toss well. Let pasta cool, soaking up the dressing. Let pasta sit at room temperature for at least another hour and up to 6 hours before serving. Or chill for up to 24 hours; bring to room temperature before serving.
Just before serving, gently fold in torn basil leaves. Top with more olive oil and cracked black pepper before serving.

Ingredients

2 pounds very ripe tomatoes, coarsely chopped
1/4 cup drained capers or sliced olives
3 garlic cloves, finely grated or mashed to a paste
Kosher salt, as needed
1/4 teaspoon black pepper, plus more as needed
1/2 teaspoon red-pepper flakes
1 large basil sprig, plus 1/2 cup torn fresh basil leaves
3 oil-packed anchovy fillets, minced (optional)
1/2 cup extra-virgin olive oil, plus more for serving
1 pound short pasta, such as campanelle, fusilli or farfalle

CHUNKY TOMATO AND BLACK OLIVE SALAD

Categories Salad Olive Tomato Quick & Easy Spring Bon Appétit

Yield Makes 2 Servings

Number Of Ingredients 6

Chunky Tomato and Black Olive Salad image

Steps:

Combine tomatoes, black olives and onion in medium bowl. Add olive oil and balsamic vinegar; toss to blend well. Season salad to taste with salt and pepper. Mix in arugula and serve.

Ingredients

4 large plum tomatoes, cored, cut into 3/4-inch pieces
1/3 cup brine-cured black olives (such as Kalamata) , pitted, halved
1/3 cup very thinly sliced red onion
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 large bunch arugula, stems trimmed, cut into wide ribbons

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EASY OLIVE SALAD WITH FETA AND TOMATOES - HINT OF HEALTHY

Web Oct 25, 2020 Instructions Add olives, diced feta cheese, sliced red onion, halved cherry tomatoes and chopped herbs to a bowl. Stir to combine …
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5/5 (1)
Calories 116 per serving
Category Salad, Side Dish

Add olives, diced feta cheese, sliced red onion, halved cherry tomatoes and chopped herbs to a bowl. Stir to combine the ingredients.
You can adjust the amount of each ingredient, such as adding more herbs or tomatoes, until the salad is just how you like it. You can also add a vinaigrette or salad dressing if you prefer.

Smashed Tomato And Olive Salad Recipes

SMASHED TOMATO AND OLIVE SALAD

This courtesy of Jamie Oliver. It is a simple addition to dinner. He suggests adding leftovers to hot spaghetti, I tried that with some zucchini ribbons and it was fabulous

SQUASHED CHERRY TOMATO AND SMASHED OLIVE BRUSCETTA

TOMATO OLIVE SALAD

This salad from Dona Hoffman, of Addison, IL is amazingly simple and surprisingly sweet with a little brown sugar in the dressing. And as an addition, she suggests topping it with either fresh mozzarella or feta cheese.

CHERRY TOMATOES AND OLIVE SALAD

HERBY POTATO SALAD WITH SMASHED OLIVES

SEASONED SMASHED TOMATOES

All you need for this no-cook side dish are three simple ingredients. Serve it along with the Watercress, Onion, and Radish salad.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

OLIVES AND TOMATO SALAD

TOMATO AND GREEN-OLIVE SALAD

Use spoonfuls of this tomato-and-olive salad to top a fresh serving of tuna.

PASTA SALAD WITH SUMMER TOMATOES, BASIL AND OLIVE OIL

CHUNKY TOMATO AND BLACK OLIVE SALAD

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