This olive salad. I fall in love with fantastic recipes with ease, but this salad has me falling fast and hard.
I just adore those Castelvetrano olives — you know the ones — bright green, buttery, soft, and delicious. They are the green olives that people who hate green olives actually like. Yes, THOSE olives.
Well, those olives take center stage in this salad and the results will have you making this olive salad over and over again.
And it gets better!
This olive salad, including the homemade dressing, will only take you about five-ish minutes to make. It’s fast.
Frequently Asked Questions
Which olives are best for salads?
How do you choose the right olive? Kalamata? Nicoise? Manzanilla olives? There are so many!
- Kalamata: rich in flavor, slightly tangy, and good for Greek salads or Mediterranean-style salads
- Castelvetrano: mild, slightly sweet, and good for green salads or cheese and charcuterie salads
- Nicoise: slightly bitter, briny, and good for French-inspired dishes or Nicoise salads
- Manzanilla: classic olive taste and good for tossed green salads or pasta salads
- Picholine: tangy, slightly nutty, and good for citrus-based salads
Can olives go in salad?
Yes — olives can absolutely go in salads, and they often even enhance them! One reason they work well is their briny taste balances sweeter or fresher ingredients. They add a burst of saltiness, richness, and umami that complements vegetables, greens, cheeses, grains, and proteins. It can even go in potato salad for an extra kick!
What else can I add to an Italian salad?
This salad is so versatile, you can add endless ingredients! To elevate this Italian salad, layer in cherry tomatoes, cucumbers, red onions, roasted red peppers, or artichoke hearts. Add shaved Parmesan or fresh mozzarella, and a handful of pepperoncini for a zesty kick. For heartier versions, include pine nuts or marcona almonds.
I serve this salad with chicken or some other protein, but truly, that’s only because I feel like I should. I really only want to eat this salad (and then more of it) once I make it. That said, it does pair equally well with red meat, chicken, and seafood.
Olive Salad Ingredients
- Greens: I like to use a variety pack of lettuce for a heartier base, but iceberg works well too.
- Red onion: Sliced thinly, red onion adds a slightly sweet bite to balance the richness of cheese and olives. A great substitute would be shallots or one clove of finely grated garlic.
- Almonds: All nuts brings a salty flavor and a satisfying crunch; any nut of choice works! Pistachios, walnuts, and even pine nuts are other great options.
- Parmesan cheese:Â I prefer parmesan for its savory depth and sharpness; shaved Parmesan melts slightly into the salad, adding bursts of flavor.
- Castelvetrano olives: Known for their mild, buttery flavor and crisp texture, Castelvetrano olives brighten the salad with briny complexity. This salad wouldn’t be a salad without them!
How to Make Olive Salad
- Arrange bite-sized lettuce on a platter and season with salt and pepper.
- Layer sliced red onion, folding some into the greens.
- Fold in half of the Parmesan.
- Add drained, chopped Castelvetrano olives.
- Sprinkle most of the almonds and more Parmesan, reserving some for garnish.
- Lightly toss the salad with a pinch of salt and pepper.
- Top with remaining onion, almonds, and Parmesan.
- Drizzle with 1/3 cup dressing and serve.
How to Make Lemon Vinaigrette
- Add 1/2 cup fresh lemon juice to a bowl.
- Whisk in 1/2 cup olive oil.
- Add 1 tsp salt and 1/2 tsp black pepper.
- Stir in 1 minced garlic clove.
- Add 1/4 tsp crushed red pepper.
- Whisk until well combined.
What to Serve with Olive Salad
- Roasted Vegetable Pasta
- Pasta with Tomato Sauce
- Italian Grinder Sub
- Chicken and Rice Soup
- Potato Salad with Olives
- Pasta Salad
I hope you enjoy this salad as much as I do. I’m not sure why it’s so good … there is something about the sum of all parts adding up to something much greater than the whole. That is certainly on display here!
The Olive Salad of Your Dreams
Ingredients
- 8 oz lettuce I use a multi-lettuce pre-packed variety, and I like the 80 Acres Farm best.
- 1/4 red onion, sliced thin I slice thinly using a mandolin
- 1/3 cup sliced almonds I use Simple Truth, a Kroger house brand
- 2.5 oz shaved parmesan cheese I use Private Selection, a Kroger house brand
- 10.6 oz jar of Castelvatrano olives I use Private Selection, a Kroger house brand
- salt and pepper to taste
Lemon Vinaigrette
- 1/2 cup fresh lemon juice
- 1/2 cup olive oil I like the California Olive Oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 large garlic clove minced I use a garlic press to mince
- 1/4 tsp crushed red pepper
Instructions
Olive Salad
- Place lettuce on a serving platter and make sure all pieces are bite-sized. I like the 80 Acres Farm lettuces, but I typically need to tear some of the leaves to make them smaller. At this point, I add a little salt and pepper to make sure it’s throughout the salad.Â
- Next, place some onion on your salad. As you layer ingredients, you can also fold them into the lettuce mix, adding some more dimension rather than just placing it on top.
- Next, take half your cheese, place on top, and fold it in
- Take all of your drained and chopped olives and add them to your salad.
- Add a little more cheese and most of your almonds (save some almonds and cheese for the end).
- Take a pinch of salt and pepper and sprinkle across your salad, tossing the salad a bit with your hands.
- Add some more onion, almonds, and cheese to the top.
- Make your dressing and pour 1/3 cup evenly across the top and serve. Enjoy!
Lemon Vinaigrette Dressing
- Squeeze 1/2 cup of fresh lemon juice - about 2 lemons.
- Add 1/2 cup olive oil.
- Add 1 tsp of salt and 1/2 tsp of black pepper.
- Use a garlic press to add one large clove of garlic to mince.
- Add 1/4 tsp crushed red pepper.
- Whisk ingredients together and enjoy!
Nutrition
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