Marie's Olive Salad

When gathering recipes for a family cook book in the 1990s, my Aunt Marie sent this one.  I've it taken to potlucks, picnics, and kept on hand at home for a nice side with sandwiches for lunch or supper. 

It's attractive looking, bursts with many flavors, and so easy.  With summer approaching, it's a perfect salad for outdoor eating as there's no mayonnaise to worry about keeping chilled. 

It can easily be doubled or tripled for a large gathering.  At home I serve on a small bed of lettuce.

Marie's Olive Salad

• In a bowl, add equal amounts of stuffed green olives and black pitted olives, 1 cup each.
• Add an equal amount of halved cherry tomatoes, or chopped tomatoes, 1 cup.
• Add thin halved slices of white or red onion, about a half cup, or chopped green onions.
• Add 3 cloves of minced garlic.
• Add parsley and oregano leaves, I used fresh, about 2 Tablespoons each, but dried works, just use less
• Salt and pepper to taste.
• Pour in a 1/2 cup of Italian dressing, bottled or homemade, mixing well to coat ingredients.
• Refrigerated at least 4 hours to marinate and let flavors blend.
• Optional: chopped green peppers can be added.

Served with a BLT

         Serve 4-6

         Estimated cost:  $2.00 or less; .50 cents a serving or less.

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