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I love the flavors in this vinaigrette. Of course, the most prominent would be the kalamata olives. I decided to mince them into the vinaigrette to more evenly distribute the olive flavor throughout the salad rather than a strong bite here and there. The recipe below makes about 1 1/2 cups of dressing. It will keep in the refrigerator for up to 3 weeks. Homemade and delicious!
Kalamata Olive Vinaigrette
2 tablespoons each water, lemon juice, and red wine vinegar
2 tablespoons parmesan cheese
2 tablespoons chopped fresh parsley
2 teaspoons Dijon mustard
1 large clove garlic, chopped
½ teaspoon kosher salt
¼ teaspoon black pepper
1 cup olive oil
10 pitted kalamata olives, minced
Romaine lettuce leaves
Red onion, thinly sliced
1) Place all ingredients up to black pepper into a blender. Blend on low, while the blender is on, add the olive oil in a drizzle until all is incorporated. Pour into a bowl and add the minced olives.
2) Place lettuce leaves on a plate with some sliced red onion. Drizzle with salad dressing. Makes about 1 ½ cups of dressing. Keep refrigerated for up to 3 weeks.
Enjoy!
Angie
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Great question and great idea! The recipe is quite large. If you’re marinating 4-6 chicken breasts or a whole cut up chicken, I’d do 3/4-1 cup of the dressing. I would also throw the olives into the blender with the rest of the dressing ingredients. Let me know how your chicken turns out!
Have a great day!
Angie