This salad dressing proves that Kalamata olives make a rich, satisfying, and incredibly flavorful topping for salad
So this salad dressing is basically the reason for me wanting to do Salad Week.
When we were on our trip to California, we ate lunch by the cool blue water in Mendocino. Knowing I'd be eating a nice dinner, I decided to order salad for lunch {I think the restaurant was called Flow}.
What I did not expect was that I'd order a salad with the most delicious salad dressing ever - Kalamata olive dressing
[click_to_tweet tweet="Kalamata olives make a rich, satisfying, incredibly flavorful dressing for this Greek Tuna Salad" quote="Kalamata olives make a rich, satisfying, incredibly flavorful dressing for this Greek Tuna Salad"]
The second I tasted it, I knew I would be attempting to recreate the dressing as soon as possible.
And my attempt proves that Kalamata olives make a rich, satisfying, and incredibly flavorful dressing!
Honestly, it's funny that I love this salad dressing so much because up until about a year ago I hated olives. Avoided them like the plague.
But I thought I should give them another try when I was with friends at dinner one night and everyone was raving about the olives. I'm so happy I did because I realized that I really do like olives.
Moral of the story: olives make a really good salad dressing and you should try foods that you don't think you like since your taste buds can change.
Because when you do, you end up with something as wonderful as this Kalamata Olive Dressing that turns boring lettuce into an exciting meal.
I intended on making a Greek salad and went to the grocery store specifically to get cucumbers. Instead, I came home with $89.45 less in my bank account and no cucumbers.
Does this ever happen to anyone?
It happens to me all the time... I go to the store to pick up something specific for a recipe and instead find one million other things to buy and forget that ingredient {even if I have a list}.
The cucumbers weren't going to be that big of a factor in this salad though, so I just left them out. You're more than welcome to throw some cucumber in but the only thing that matters is that this Kalamata Olive Dressing is involved.
The salad that inspired this recipe was topped with fish but I couldn't remember what kind and tuna happened to be on sale at the grocery store, so that is what I used.
Feel free to use whatever protein you like. I just sprinkled it with some salt and pepper. Preheated a skillet to high/medium-high heat, and then seared the tuna for about 2-3 minutes per side. It's delish and pairs quite nicely with the Kalamata Olive Dressing.
Kalamata Olive Dressing
Ingredients
- ½ cup Kalamata olives {about 18 olives or 2 oz.}
- 1 clove garlic minced
- ½ cup diced onion {preferably Vidalia}
- ¼ cup red wine vinegar
- 2 tablespoon extra virgin olive oil
- 2 tablespoon water
Instructions
- Add all the ingredients to a mini food processor and blend until combined.
What to Use in This Recipe
Greek Tuna Salad with Kalamata Olive Dressing
Ingredients
- 1 lb fresh tuna
- ½ teaspoon Kosher or sea salt
- ¼ teaspoon black pepper
- 1 tomato diced
- 1 cucumber diced
- 16 oz mixed lettuce {about 10 cups}
- 4 oz feta cheese {about 1 cup crumbled} optional
- ½ cup Kalamata Olive Dressing
Instructions
- Heat a skillet {cast iron or non-stick} over high/medium-high heat. Sprinkle salt and pepper over both sides of tuna.
- Add tuna to hot skillet and cook for about 3 minutes on one side, until the tuna easily releases from the skillet. Flip and cook other side about 2-4 minutes until desired doneness. Remove from skillet. Let rest for a few minutes while you make the salad.
- Toss together the diced tomato, cucumber, and lettuce. Sprinkle with cheese and add Kalamata Olive dressing. Toss together and top with sliced tuna.
Notes
Meme
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