Skip to main content
Epicurious
Bon Appétit

Green Salad with Olives

By Joe Truex and Mihoko Obunai

Recipe information

  • Yield

    Makes 4 servings

Ingredients

6 tablespoons extra-virgin olive oil
2 tablespoons Sherry wine vinegar
8 ounces mixed baby greens
1/2 cup mixed pitted olives
1/2 fennel bulb, thinly sliced crosswise

Preparation

  1. Whisk oil and vinegar in small bowl to blend. Season dressing with salt and pepper. Place baby greens, pitted olives, and thinly sliced fennel in large bowl. Add dressing; toss to coat. Season salad with salt and pepper and serve.

TagsSaladOliveFennelRoot VegetableVegetableSideLunchDinnerDairy FreeNut FreeVeganRawVegetarianGluten FreeQuickEasy5 Ingredients or FewerNo-CookBon Appétit
Read More
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Go-To Green Salad
This mix of crisp lettuces with a tangy vinaigrette pairs well with practically everything.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
José Andrés Recipes Worth Bookmarking
Like carrot farro salad and chicken paella.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Need-More-Fiber Lentil Salad
Because most of us do!
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.