I love OLIVE this goodness so much I want to WRAP myself in this and eat my way out!
These are traditional recipes mixed in with a few things I like/don’t like. Add flavors to your taste. I usually pair this with marinated Lima beans + mushrooms with pimentos, salt, pepper, and olive oil. Same way you marinate the olives, cover and chill overnight!
The olive salad marinates over night, mixed in with the tabbouleh the next day is a flavor blast for your taste buds. The sun-dried tomatoes and feta gives extra flavor and texture.
I love this by itself or on the suggestions below!
This mixture combined together goes well in/on:
- Crostini
- Pitas
- Pasta
- Tortillas
- Toast
Tabbouleh + Olive Muffuletta Salad
Ingredients
For the tabbouleh:
- 1 cup quinoa
- 1/4 teaspoon salt
- 1 1/2 tablespoons lemon juice
- 1/2 teaspoon garlic, minced
- 1/2 cup olive oil
- Pepper to taste
- 1 English cucumber, sliced into pieces
- 1 pint cherry tomatoes, halved
- 2/3 cup chopped parsley
- 5 springs fresh dill, pulled
- 1/4 cup feta cheese (optional)
- 1 jar marinated sun dried tomatoes (optional)
For the Olive salad:
- 1/4 cup red wine vinegar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic, minced
- Pepper to taste
- 1/2 cup olive oil
- 1 small green bell pepper, sliced and finely chopped
- 1 cup carrots, boiled and diced
- 1 cup pitted green olives with pimentos, drained and chopped
- 1 cup pitted black olives, drained and chopped
- 1 tablespoon capers
Directions
For the Tabouli:
- In a medium sauce pan, bring quinoa, salt, 1/4 cup water to boil.
- Reduce heat to low, cover and simmer for about 10 minutes.
- Remove from heat, let sit 5 minutes covered. Fluffy with a fork.
- On a lined baking sheet, spread quinoa in one layer to allow to cool.
- Meanwhile, whisk lemon juice, garlic and olive oil in a small bowl. Season dressing with salt and pepper to your taste.
- Place cooled quinoa in a large bowl, fold in marinade.
- Add cucumbers, tomatoes, herbs. Toss to coat.
- Top with extra dill and feta.
Olive Salad:
- In large bowl, combine vinegar, herbs, seasonings and olive oil.
- Add bell pepper, carrots, olives, and capers.
- Cover and chill over night.
