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Marinated Olive and Tomato Salad
Recipe courtesy Kelsey Nixon
- Total Time:
- 8 hr 15 min
- Prep:
- 15 min |
- Inactive Prep:
- 8 hr |
- Cook:
- --
- Level:
- Easy
- Yield:
- 8 to 10 as an appetizer
Ingredients
- 3 to 4 cups mixed olives, drained
- 1 pint grape tomatoes, sliced in half lengthwise
- 1/4 cup pine nuts
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon freshly cracked black pepper
- 5 lemon slices, halved
- 2 cloves garlic, crushed
- 1 bunch scallions, thinly sliced
- 1/2 red onion, thinly sliced
- Shaved Parmesan, for serving
- Serving suggestions: antipasti platter and crostini.
Directions
Combine the olives, tomatoes, olive oil, pine nuts, lemon juice, pepper, lemon slices, garlic, scallions and onions in an airtight container with a lid. Marinate for 8 hours or up to 7 days to allow the flavors to develop. Add shaved Parmesan just before serving.
Serve alongside antipasti platter and crostini.
© Recipe courtesy Kelsey Nixon