Source: Chef Guadalupe García de León | Catégorie: Salades

Tomato and Olive Salad

A satisfying and healthy blend of sweet and salty. Canola oil helps the flavors develop.

Tomato and Olive Salad


  • 2/3 cup pitted black or green olives, sliced 175 mL
  • 8 tomatoes, sliced in wedges
  • 1 cup bocconcini cheese* 250 mL
  • 1 medium shallot, minced
  • 2 Tbsp canola oil 30 mL
  • 1 Tbsp white wine vinegar 15 mL
  • 2 Tbsp minced parsley 30 mL
  • 1/2 tsp salt 2 mL
  • 1/2 tsp ground black pepper 2 mL


  • 1. In medium bowl, combine olives, tomatoes, bocconcini cheese and shallots. Add canola oil, vinegar and parsley. Season with salt and pepper. Toss and serve.
  • Tip: *Substitute cubed mozzarella cheese for bocconcini cheese.


6 servings


1 1/4 cup (310 mL)


Per Serving

Lipides16 g
Gras saturés3 g
Cholestérol0 mg
Glucides25 g
Fibres2 g
Sucres20 g
Protéines8 g
Sodium800 mg
Potassium280 mg