14Ingredients
900Calories
20Minutes

Ingredients

  • 1/2 cup black olives (or green, pitted, chopped)
  • 1 cup oil (packed black olives, pitted, chopped)
  • 4 cherry peppers (sweet, or 4 cloves garlic, finely minced)
  • 2 anchovies (crushed, optional)
  • 3/4 cup red onions (sliced)
  • 1/4 cup pimientos (roasted, chopped)
  • 1/4 cup fresh parsley (finely chopped)
  • 1/2 teaspoon oregano (each, and basil, chopped, fresh is best!)
  • 3/4 cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes

Directions

  1. Combine all ingredients. Refrigerate in a covered container overnight before using.
  2. Use with Spring Mix or Asian salad greens with Frisee and radicchio, sliced pickling cucumbers and wedged fresh ripe garden tomatoes; or use as a drizzle in Italian subs.
  3. Serve with slivers of Parmigiano or Provolone cheese.
  4. Variation: Add 1 can Genova Tonno. Use Italian-style dark tuna, packed in olive oil instead of tuna packed in water. It has more body and texture and doesn't fall apart as easily in vegetable salads. (Note: when you plan to use tuna, eliminate the anchovies). Serve in Syrian bread (Pita Pockets). If an outdoor or panini grill is available, spray pockets with a drop of olive oil and toast until grill marks appear before filling.
  5. Variation 2: For parties and special occasions, serve as a dressing for Antipasto, with rolled up slices of Genoa Salami, Mortadella and Hot Capicola (hot ham), 1X3" slivers of Italian cheeses, roasted pimientos in oil, pickled mushrooms and other treats, all arranged in a decorative spiral on a festive tray with a dip bowl (of olive salad dressing) in the center for serving.
  6. Variation 3: Roughly tear leaves of Romaine or Escarole hearts; coarsely chop (or slice into rings if you have time) 1/2 lb. of shooters (small cherry peppers stuffed with fresh mozzarella cheese and cold cuts). Add sliced red onions, whole black pitted olives and toss with olive salad dressing. (Add tuna here, too, if you like.)
  7. Variation 4: Coarsely chop ripe tomatoes with fresh basil and shredded Parmigiano cheese. Spoon onto crusty Italian bread halves rubbed with crushed garlic cloves and drizzled with olive salad dressing: a variation on Bruschetta! Place under broiler for a few moments, if desired.
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NutritionView more

900Calories
Sodium19%DV450mg
Fat152%DV99g
Protein2%DV1g
Carbs2%DV6g
Fiber8%DV2g

PER SERVING *

Calories900Calories from Fat890
% DAILY VALUE*
Total Fat99g152%
Saturated Fat10g50%
Trans Fat
Cholesterol0mg0%
Sodium450mg19%
Potassium110mg3%
Protein1g2%
Calories from Fat890
% DAILY VALUE*
Total Carbohydrate6g2%
Dietary Fiber2g8%
Sugars3g6%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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