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5 from 1 vote

Mediterranean Green Olive Salad Dressing

Mediterranean Green Olive Salad Dressing is loaded with tangy flavor. This rustic vegan sauce is simple to make with garlic, lemon, and parsley.
Course Salad
Cuisine Mediterranean
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 121kcal
Author Amy Katz



  • ½ cup pimiento-stuffed green olives coarsely chopped
  • 1 clove garlic minced
  • 1 Tablespoon fresh parsley chopped fine
  • 3 Tablespoons lemon juice
  • 3 Tablespoons olive oil
  • salt and pepper to taste

For serving (optional):

  • 1 dry pint cherry tomatoes halved or quartered
  • 1 can chickpeas (15 ounces) 1 ½ cups, rinsed and drained
  • baby arugula


  • Combine the chopped green olives, garlic, parsley, lemon juice, and olive oil in a salad bowl.
  • Taste and add salt and pepper, as needed.

Serving suggestion:

  • Add the cherry tomatoes and chickpeas to the dressing in the salad bowl. Toss well to coat. Serve over a bed of baby arugula.


Nutrition facts are for the dressing only.
Leftover dressing may be covered and refrigerated for up to 2 days.


Calories: 121kcal | Carbohydrates: 2g | Protein: 1g | Fat: 13g | Saturated Fat: 2g | Sodium: 264mg | Potassium: 12mg | Fiber: 1g | Sugar: 1g | Vitamin A: 150IU | Vitamin C: 5.9mg | Calcium: 9mg | Iron: 0.2mg