Black Olive Garden Delight Salad Recipe

This plant-based creation harmoniously blends the bold flavors of black olives with a symphony of fresh vegetables, fruits, and herbs. Perfect for any season, this dish can be enjoyed as a refreshing cold salad or a cozy warm meal, making it a versatile addition to your dining table. Whether you're a seasoned vegan or just exploring plant-based options, this salad is sure to tantalize your taste buds.

Ingredients

1 Cup Whole black olives, pitted
1/2 Cup Cherry tomatoes, halved (mix of red and yellow)
1/2 Cup Cucumber, thinly sliced
1/4 Cup Red onion, thinly sliced
1/2 Cup Yellow bell pepper, sliced
1/4 Cup Fresh basil leaves, chopped
1/4 Cup Fresh parsley, chopped
1/4 Cup Fresh mint leaves, chopped
1/2 Avocado, diced
1/2 Cup Baby arugula
1/4 Cup Lemon juice
2 Tablespoons extra virgin olive oil
Salt and Black pepper to taste
Optional: 1/4 Cup Sliced almonds or walnut pieces for crunch
Optional: 2 Tablespoons Capers (optional)

Instructions

In a large mixing bowl, combine the black olives, cherry tomatoes, cucumber, red onion, and bell peppers.

Add the chopped basil, parsley, mint, and arugula to the bowl.

In a small bowl, whisk together lemon juice, olive oil, salt, and pepper to create a dressing.

Drizzle the dressing over the salad and gently toss to combine.

Just before serving, add the diced avocado, nuts (if using) and capers (if using) to the salad. Toss lightly to mix.

Taste and adjust seasoning if necessary.

Plating

Choose a shallow, wide bowl for serving. Begin by placing arugula as a base in the bowl. Artfully arrange the mixed salad on top, ensuring that black olives are prominently displayed. Garnish with a few whole basil or mint leaves.