Description
This Mediterranean Olive Salad combines Kalamata and Castelvetrano olives with finely chopped vegetables, capers, lemon, parsley, and extra-virgin olive oil. Served over creamy labneh, it's a fresh, colorful no-cook appetizer ready in just 10 minutes.
Ingredients
Olives and Vegetables
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½ cup pitted Kalamata olives
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½ cup pitted Castelvetrano olives
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½ cup chopped roasted red peppers, drained
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1 cup small cauliflower florets
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½ cup roughly chopped carrot
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½ cup roughly chopped celery
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4 pepperoncini, drained
Flavor and Seasoning
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2 garlic cloves
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4 tablespoons capers, drained, divided
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Up to 1½ teaspoons kosher salt, to taste
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½ teaspoon chili flakes
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Juice of ½ lemon
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1 tablespoon red wine vinegar
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1 teaspoon lemon zest
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2 tablespoons fresh chopped parsley
For Serving
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3 tablespoons extra-virgin olive oil
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Creamy labneh, enough for a generous layer on a serving platter
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Warm pita or crusty bread
Instructions
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Prepare
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Prepare the labneh. Spread a generous layer of labneh onto a shallow serving platter, creating soft swirls with the back of a spoon.
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Assemble and serve. Spoon the olive salad over the labneh. Garnish with the remaining tablespoon of capers and additional parsley, if desired. Serve with warm pita or crusty bread.
6. Recipe Notes
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Texture: Pulse rather than continuously blending to avoid making a smooth paste.
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Salt: Taste before seasoning; the olives and capers are already salty.
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Make Ahead: Prepare the olive mixture in advance and refrigerate separately from the labneh.
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Storage: Refrigerate the olive mixture in an airtight container for approximately 3–4 days.
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Substitution: Thick Greek yogurt can replace labneh.
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Serving: Delicious with warm pita, toasted bread, crackers, or grilled vegetables.
- Prep Time: 10 minutes
- Cook Time: N/A
- Category: Appetizer
- Method: no cook
- Cuisine: Mediterranean-Inspired