Recipe courtesy of Kelsey Nixon
Marinated Olive and Tomato Salad
Total:
8 hr 15 min
Active:
15 min
Yield:
8 to 10 as an appetizer
Level:
Easy
Total:
8 hr 15 min
Active:
15 min
Yield:
8 to 10 as an appetizer
Level:
Easy
Total:
8 hr 15 min
Active:
15 min
Yield:
8 to 10 as an appetizer
Level:
Easy

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.

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