olive salad recipe

Written BySheba G Updated On
olive salad recipe
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The Best olive salad recipe

I’ve always loved this olive salad because it’s simple enough to whip up in ten minutes but feels special enough for a gathering. It’s the kind of dish that doesn’t require fancy techniques or a lot of effort, yet it brings people together. My kids, especially when they’re a little picky, usually end up eating their share—it’s light, fresh, and packed with flavor without being overpowering. I’ve made it for casual weeknight dinners and for when I want to impress guests, and honestly, it never lets me down. The olives add a briny depth that balances the crispness of the veggies, and the lemon and olive oil keep everything bright and healthy. It’s a way to eat well without feeling like you’re sacrificing taste or convenience. Plus, it’s great for meal prep—just store it in the fridge and it stays fresh for days. No one ever complains about the leftovers.
Classic Olive Salad with Lemon Vinaigrette

Classic Olive Salad with Lemon Vinaigrette

4.6 from 847 votes

A bright, tangy salad featuring crisp cucumbers, ripe olives, and a zesty dressing. Perfect for a light lunch or side dish.

Prep Time10 mins
Cook Time15 mins
Resting Time0 mins
Total Time10 mins
Servings: 4Cuisine: InternationalCalories: 220 kcal

🥘Ingredients

For the Salad
  • 1 large cucumber, thinly sliced
  • 1 cup green olives, pitted and halved
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1/4 cup fresh parsley, chopped
For the Dressing
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • Salt and black pepper to taste

👨‍🍳Directions

  1. 1
    Slice cucumber and cherry tomatoes into even rounds. Thinly slice the red onion and chop parsley.
  2. 2
    Whisk olive oil, vinegar, Dijon mustard, minced garlic, salt, and pepper in a bowl until well combined.
  3. 3
    Arrange cucumber, olives, tomatoes, and red onion in a large bowl. Pour dressing over and toss gently to coat.

🔧Equipment

  • Cutting board
  • Mixing bowl
  • Whisk

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 22💛Saturated Fat: 3❤️Cholesterol: 60mg🧂Sodium: 180🌾Total Carbs: 12🥦Dietary Fiber: 3🍬Sugars: 6🥩Protein: 2

📝Notes

Tips: For extra flavor, sprinkle with flaky sea salt or a pinch of smoked paprika. Serve immediately or chill for 30 minutes to let flavors meld.

Watch Video Of How Classic Olive Salad with Lemon Vinaigrette Works

This olive salad is a simple, crowd-pleasing way to bring a fresh, flavorful touch to any meal—whether you’re serving it as a side, a light lunch, or even a standalone dish. It’s perfect for family gatherings because it’s easy to prep ahead, lets everyone customize their own toppings, and keeps well for days, so you won’t have to worry about last-minute stress. Plus, the bold flavors make it feel special without needing a fancy presentation.

❓ Frequently Asked Questions About Olive Salad with Lemon Vinaigrette

How do I adjust the dressing for a creamier texture?

Yes, you can add a splash of extra olive oil or a thin layer of crème fraîche or Greek yogurt to the dressing before mixing it with the olive oil. This will help emulsify it into a smoother consistency without altering the flavor significantly.

Can I substitute the capers for another ingredient?

Capers add a salty, briny punch that’s essential to this dish. If you’re avoiding them, you could use finely chopped pickled jalapeños or a small amount of lemon zest for a citrusy kick instead.

What if I don’t have fresh basil?

Fresh basil is ideal, but dried works in a pinch—use about half the amount (about 1 teaspoon of dried basil for every 2 tablespoons of fresh). Just let the mixture sit for an extra 10 minutes to rehydrate the flavor.

How long can I prep the salad in advance?

The dressing can be made up to 2 days ahead and stored in the fridge. The salad itself holds together best if assembled just before serving, but you can prep the veggies and greens up to 4 hours in advance and toss them together 1 hour before eating to keep them crisp.

Is this recipe suitable for meal prep?

This salad is best enjoyed fresh, but you can portion the dressing separately and mix it with the veggies just before serving to keep flavors vibrant. For larger batches, store the dressing and toss it with the greens and veggies in the morning.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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