Green Olive Salad For Breakfast Recipe

I absolutely adore this salad recipe because it’s a refreshing blend of Mediterranean flavors that’s ridiculously easy to throw together on a busy day. Plus, the combination of tangy feta and zesty lemon dressing makes each bite a burst of happiness!

For breakfast, I adore the bold and bright flavors of this Green Olive Salad. Made with pitted green olives and halved cherry tomatoes, it serves up a satisfying, rejuvenating dish.

Diced cucumber, along with crumbled feta, gives the salad great texture. Chopped fresh parsley, drizzled with olive oil, makes for a deliciously healthful dressing.

Ingredients

• Green Olives: Rich in healthy monounsaturated fats, adding a savory, briny flavor.
• Cherry Tomatoes: High in vitamin C and antioxidants, providing a sweet and tangy freshness.
• Cucumber: Low in calories and hydrating, adds a cool, crisp texture.
• Feta Cheese: Rich in calcium and protein, offering a creamy, salty taste.
• Olive Oil: Packed with monounsaturated fats, enhances flavor, and promotes heart health.

Ingredient Quantities

• 1 cup pitted green olives, sliced
• 1/4 cup cherry tomatoes, halved
• 1/4 cup cucumber, diced
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons red onion, finely chopped
• 2 tablespoons feta cheese, crumbled
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. In a big mixing bowl, mix the sliced green olives, halved cherry tomatoes, and diced cucumber.

2. Include the fresh parsley, chopped finely, and the red onion, also chopped finely, in the bowl.

3. Crumble the feta cheese, and mix it in gently, ensuring it is evenly distributed.

4. In a tiny bowl, beat together the olive oil and lemon liquid until very well mixed.

5. Combine the dried oregano with the olive oil and lemon juice mixture, whisking again to incorporate.

6. Pour the dressing over the salad ingredients in the large bowl.

7. Gently toss the salad to make sure all the parts are dressed in the dressing.

8. Add salt and pepper to the salad so that it tastes the way you like it. Go ahead and adjust the seasoning until it reaches perfection.

9. Move the salad to a bowl or onto a plate for serving.

10. Present right away to have a cool, tasty breakfast or chill for as long as an hour in the refrigerator if you want a little more time for the flavors to come together. Otherwise, enjoy!

Equipment Needed

1. Large mixing bowl
2. Small bowl
3. Whisk
4. Mixing spoon or salad tongs
5. Knife
6. Cutting board
7. Measuring cups and spoons
8. Serving bowl or plate

FAQ

• Q: Can I use black olives instead of green olives?A: Yes, you can substitute black olives, but it will alter the flavor slightly since green olives are more tangy than the milder black olives.
• Q: Is there a substitute for feta cheese?A: Goat cheese or even ricotta salata can be used for a similar flavor and texture.
• Q: How far in advance can I prepare this salad?A: You may prepare the salad several hours in advance, but add the olive oil, lemon juice, and seasoning immediately prior to serving in order to keep the ingredients fresh.
• Q: Is this salad suitable for vegans?A: The salad can be made vegan by leaving out the feta cheese or substituting it with a cheese alternative of the plant-based variety.
• Q: Can I add other ingredients to the salad?A: Certainly! Think about incorporating components such as bell peppers, avocado, or sun-dried tomatoes to make it your own.
• Q: What can I serve this salad with for breakfast?A: This salad goes very well with some of the following:

  – Crusty bread
  – Poached eggs
  – As a refreshing side to an omelet.

Substitutions and Variations

Green Olives: Swap in kalamata olives for a different taste altogether.
Grape tomatoes or diced Roma tomatoes can be used in place of cherry tomatoes if they are unavailable.
Cucumber: For a mildly flavored, cool, crisp element (like cucumber), use shredded zucchini, which holds moisture (like cucumber), holds its coolness in a salad, has a slight crunch, and is a vehicle for flavors.

Zucchini has more texture than cucumber, a mild flavor (carried by more grated or sliced form), is summer-fresh, and can be plentiful. It is also more nutritious.
Use fresh cilantro or basil if you want a different taste from the herb. There are no directions for following this list in a particular order, so those of you who are impatient can feel free to skip ahead. And again, if you’re in a hurry, there’s not much waiting involved in most of these steps.
Feta Cheese: You can use crumbled goat cheese for a strikingly similar texture, but with a much more pronounced taste.

Pro Tips

1. Chill Your Ingredients For an extra refreshing salad, refrigerate all the ingredients, especially the cucumber and cherry tomatoes, before assembling the dish. This will ensure the salad is crisp and cooling.

2. Balance the Acidity If you want to adjust the tartness of the dressing, consider adding a small amount of honey or agave syrup to the olive oil and lemon juice mixture.

3. Enhance the Flavor Lightly toast the dried oregano in a dry pan for a few seconds before adding it to the dressing. This will help release its oils and boost the herb’s aroma and flavor.

4. Texture Variation Add a handful of toasted pine nuts or sunflower seeds for an additional layer of texture and a nutty flavor that complements the salad.

5. Let It Marinate Allow the salad to sit for at least 30 minutes in the refrigerator before serving. This resting period lets the flavors meld together and enhances the overall taste of the salad.