Lettuce olive and tomato salad. It gotta be toasted, you can find it in any grocery store or online. It is a staple in Asian cooking, and without it, sesame cauliflower and homemade Asian salad dressing wouldn't be the same - the toasted kind makes all the difference. What toasted sesame oil does for this lettuce tomato cucumber salad?
Pour oil, lime juice, salt and pepper to taste in a small plastic container.
Put the lid on the container and shake.
Drizzle over salad and toss to coat.
You can cook Lettuce olive and tomato salad using 7 ingredients and 1 steps. Here is how you cook it.
Ingredients of Lettuce olive and tomato salad
- It's 1/3 cup of sliced salad olives with pimiento Spanish Manzanilla..
- It's 1/2 cup of kalamata olives, sliced.
- You need 2/3 cup of Castelvetrano Olives.
- You need 1 cup of ripened black olives.
- It's 4 cup of shredded iceberg lettuce.
- Prepare 1 cup of grape tomatoes.
- It's 1/3 cup of feta cheese.
Texas chef Tim Love tops butter lettuce with sweet creamy tomato vinaigrette, plus plenty of bacon and spiced pepitas for his excellent salad. Spinach, Bacon, and Feta Salad Madeleine Cocina. Cucumber, Tomato & Olive Salad provides the nutrients in tomato, the monounsaturated fat in olives and low calorie cucumber tossed with an olive oil and vinegar dressing. You can use regular or extra virgin olive oil and any variety of olives.
Lettuce olive and tomato salad instructions
- Mix all the ingredients together add favorite dressing hope you enjoy!.
The salad is a combination of finely chopped lettuce (iceberg or romaine), tomatoes, very thinly sliced red onion, Pepperoncini peppers, black olives and garlicky croutons. I would make this recipe again better with just olive oil salad dressing The basic Greek salad is made with tomato, cucumber, olive oil, olives and feta and there are variations around Greece. For example on the islands another white soft cheese is used instead of feta cheese and in Crete there is the well-known dakos ; tomato and feta (or other local white cheese) piled on a large barley rusk that has been soaked. Put olive oil, vinegar, grated cheese, parsley and mustard in a glass jar and shake well to combine. Season with salt and pepper to taste and set aside.