North County Outlook - Community newspaper serving Marysville, Arlington, Tulalip, Smokey Point, Lakewood

Quil Ceda Village - Favorite Neighborhood Stores

Mixed Olive Salad


Courtesy Photo

Chef JP Ponticelli's Mixed Olive Salad.

As the Garde Manger Chef at Tulalip Resort Casino, I like to create simple tasty new salads as the summer heat ramps up. If olives are one of your favorite foods, you might find this cold salad delicious and refreshing. This simple 20 minute recipe can be prepared in advance and is also a great complement to many entrees.


Serves 4 to 6 as a side salad


4 ounces Kalamata olives, pitted and cut in half

4 ounces green olives, pitted and cut in half

4 ounces black olives, pitted and cut in half

1 each green pepper, diced ¼ inch pieces

1 each red pepper, diced ¼ inch pieces

3 each Roma tomato, diced ¼ inch pieces

4 ounces crumbled feta cheese

1 tablespoon chopped garlic

1 teaspoon fresh oregano leaves, chopped

3 tablespoons olive oil

2 tablespoons red wine vinegar

1 teaspoon black pepper

Salt to taste


Prepare all of the ingredients at once. Strain olives and cut in half. Dice red and green peppers and Roma tomatoes into ¼ inch pieces. Chop fresh oregano and garlic. Toss all of the above ingredients together in a mixing bowl. Reserve salad mixture in the refrigerator until ready to serve.


Reader Comments


Powered by ROAR Online Publication Software from Lions Light Corporation
© Copyright 2017