There’s something about a really good olive salad that just wakes everything up.
This isn’t the kind of side dish that sits quietly on the table. It’s bright. It’s briny. It’s bold. Green and black olives add depth, artichokes and mushrooms add texture, and a simple lemon-olive oil dressing ties it all together with just enough acidity to keep it balanced.
It’s the kind of salad that actually gets better after a few hours in the fridge. The flavors mingle, soften, and settle into each other. Spoon it over grilled chicken, pile it onto a sandwich, or serve it alongside something hearty like Slow Cooker Pork and Sauerkraut, Pennsylvania Dutch–Style or Classic Sloppy Joes, Done Right for contrast.
It also pairs beautifully with lighter mains, such as Foil-Baked Cod with Lemon and Dill, when you want something bright and Mediterranean-inspired.
This recipe has been around in my family for years — and it’s one of those simple dishes that always gets talked about long after the table is cleared. Savor the process, and thanks for cooking with us. Check out our other recipes. Visit us on Pinterest
Olive Salad
Ingredients
- 1- 15 oz can sliced green olives drained
- 1- 4 oz can sliced black olives drained
- 1- 15 oz can quartered artichoke hearts drained
- 1- 10 oz can sliced mushrooms drained
- 1 red bell pepper seeded finely chopped
- 1 medium onion finely chopped
- 2 ribs of celery chopped
- 2 carrots finely chopped
- 2 cloves garlic minced
- 1/4 cup chopped flat leaf parsley
- 3 tbsp extra-virgin olive oil
- 1 tbsp white vinegar
- 1 tbsp dried oregano
- 1/2 tsp ground black pepper
- 1/2 tsp red pepper flakes
- juice of 1 medium lemon
Instructions
- lace all the ingredients in a large bowl and toss until well combined.
- Serve immediately or place in the fridge for about an hour to allow flavors to meld.
- It will keep for up to a week in the refrigerator.
