Black Olive, Red Pepper and Cucumber Salad

Black Olive, Red Pepper and Cucumber Salad

Recipe provided by the California Olive Committee.

  • prep
  • 4 servings


  • 1/2 cup Lindsay® Sliced California Ripe Olives

  • 1 red bell pepper, chopped into 1/4-inch cubes

  • 1 English cucumber, seeds removed and cut into 1/4-inch cubes

  • 2 tablespoons freshly squeezed lemon juice

  • 1/4 cup garlic-infused olive oil

  • Kosher salt and freshly cracked black pepper

Cooking Directions

  1. In a medium bowl, toss together olives, red pepper and cucumber.

  2. In a small bowl, whisk together lemon juice and olive oil. Season with salt and pepper, to taste.

  3. Right before serving pour vinaigrette over olive mixture and serve.

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