Tangy Olive Salad

This tangy olive salad is a bright and flavorful side dish that's perfect for summer. The combination of kalamata and green olives, red onion, parsley, lemon juice, red wine vinegar, and extra virgin olive oil creates a complex and satisfying flavor profile. The salad is easy to make and can be served immediately or refrigerated for later. Serve at room temperature for the best flavor.

Olives have been a staple food in the Mediterranean region for centuries. They are a versatile fruit that can be eaten fresh, cooked, or pressed into oil. Olive oil has been used for cooking and flavoring food for thousands of years and is a key ingredient in many Mediterranean cuisines. This Tangy Olive Salad is inspired by the classic Italian dish, insalata di olive. Insalata di olive is a simple dish made with olives, onions, parsley, and a vinaigrette. This recipe adds a bit of tanginess with the addition of lemon juice and red wine vinegar.

Prep time: 15 | Cook time: 0 | Serves: 4

Ingredients

• 1 cup pitted kalamata olives
• 1/2 cup pitted green olives
• 1/4 cup chopped red onion
• 1/4 cup chopped fresh parsley
• 2 tablespoons lemon juice
• 1 tablespoon red wine vinegar
• 2 tablespoons extra virgin olive oil
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the olives, onion, parsley, lemon juice, vinegar, olive oil, salt, and pepper.
2. Toss to combine.
3. Serve immediately or refrigerate for later.
4. Serve at room temperature.

Why It Works

• The combination of kalamata and green olives provides a complex and flavorful base for the salad.
• The red onion adds a bit of sweetness and crunch.
• The parsley adds a fresh and herbaceous flavor.
• The lemon juice and red wine vinegar add a bit of tanginess and acidity.
• The extra virgin olive oil adds richness and depth of flavor.
• The salt and pepper help to balance out the flavors.