I just recently started liking olives. I’m not sure why it took so long for me to discover them but kalamata olives are SO GOOD! I put them on salads, pizza, in my pasta, anything I can incorporate.
Tomato and Olive Salad
During the summer, I am always trying to create summer salads that are easy for lunch. Since I have an herb garden, I love incorporating fresh herbs into my salads. The first herb I ever planted in my herb garden was mint, and while mint may not sound very good in a salad, it is actually really refreshing on a hot summer day. Now I know that most of the US is getting ready for fall weather in September but here in the south, it is still humid and blazing hot until late October. So I still crave refreshing salads this late in the year. This salad can be great as a side dish, a lunch meal, and great to take to a cookout.
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PrintTomato and Olive Salad
This may be a simple recipe but it doesn’t lack in flavor. It’s the perfect summer salad!
Ingredients
- 2 cups of grape tomatoes
- 1 cup kalamata olives
- 5 mint leaves
- 2 garlic cloves
- 1/4 cup olive oil
- 1/8 teaspoon salt
- 1 tablespoon lemon juice
- 1/4 teaspoon honey
- dash of red pepper flakes
Instructions
- Cut tomatoes into fourths and olives into halves, set aside in a medium size bowl.
- Mince garlic cloves and let it sit for 20 minutes to allow the allicin to emerge, this is a super anti-bacterial and anti-microbial property. Place into a high-powered blender. I mince the garlic before I put it into the blender because the dressing is such a small amount, the garlic will not blend well enough.
- Add olive oil, salt, lemon juice, and honey to blender with garlic and blend well.
- Chop mint leaves and add to tomatoes and olives. Pour blended dressing over the tomato and olive mixture then sprinkle with red pepper flakes.
Notes
The salad will keep in the refrigerator for up to one week in a sealable bowl.
