This salad dressing proves that Kalamata olives make a rich, satisfying, and incredibly flavorful topping for salad
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.
What I did not expect was that I'd order a salad with the most delicious salad dressing ever - Kalamata olive dressing.
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.
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
Meme
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