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Kalyn's Kitchen

Kalamata Olive Vinaigrette (and Three Low-Carb Salads Using It)

I loved this Kalamata Olive Vinaigrette so much that I experimented with three low-carb salads using it, and this is a definite repeater for me! Use Salad Recipes for more ideas like this one!

Click to PIN Kalamata Olive Vinaigrette!

Kalamata Olive Vinaigrette (and Three Low-Carb Salads Using It)

For a few weeks now I’ve been thinking about what to make for the Two Year Anniversary of Weekend Herb Blogging. Last year when the voting for favorite herb was tied to the recipe, there was no question I’d use cilantro and make My Favorite Herb Salad. But this year when everyone gets to vote in the poll to choose the favorite vegetable and favorite herb, the recipe didn’t have to be tied with my favorites, so I’ve been wondering what would be a vegetable recipe that really reflects Kalyn’s Kitchen.

The truth is, I love nearly every vegetable, and I especially like vegetables with herbs. But look around in the recipe archives, and you’ll notice that by far I have more recipes for salads than anything else on this blog. I’m not that big on sweets, but I’m a complete nut over salads. And when I tried this Kalamata Olive Vinaigrette (with the Kalamata olives I love so much), there was no turning back.

It’s appropriate that the recipe came from a special edition of Fine Cooking Magazine, since I’ve been raving about their recipes all this year too. This dressing has been good with every variation of salad greens and cheese I’ve tried so far. Keep reading and I’ll give you the original dressing recipe, some variations of the dressing and three different combinations for salads I’ve made.

The vegetable of course is lettuce, spinach, or arugula, depending on which salad strikes your fancy, but the herb I’m using is thyme. It’s so appropriate that thyme plays a secondary, but very important role in this salad dressing recipe because there are so many recipes where thyme adds a subtle, but important flavor component. There are many types of thyme, but in my garden I have silver thyme, and I even used some of last summer’s frozen thyme in this recipe. Thyme is a perennial, and it’s easy to grow. It’s also one of the few herbs where the dried kind comes close to having the flavor of the fresh or frozen type, so use dried thyme in this recipe if that’s all you have available.

Kalamata Olive Vinaigrette (and Three Low-Carb Salads Using It)

The salad you see at the top of the post is simply Romaine Lettuce, Kalamata Olive Vinaigrette, and Feta. I’d love this for a side salad any night of the week!

Spinach Salad with Kalamata Olive Vinaigrette and Parmesan

Spinach Salad with Kalamata Olive Vinaigrette and Parmesan was the second version I tried, also a total winner!

Romaine and Arugula Salad with Kalamata Olive Vinaigrette and Parmesan

And for those who like the strong flavor of arugula (like me!) this Romaine and Arugula Salad with Kalamata Olive Vinaigrette and Parmesan was also very tasty!

More Low-Carb Recipes with Kalamata Olives:

Asparagus Salad with Cherry Tomatoes, Kalamata Olives, and Feta
Low-Carb Roasted Cauliflower Slices with Red Pepper, Capers, Lemon, and Olives
Low-Carb Stuffed Mushrooms with Olives and Feta
Hake Loins Baked with Tomato, Kalamata Olive, and Caper Salsa
Braised Green Beans with Garlic, Tomatoes, Olives, and Capers

Weekend Food Prep:

This recipe has been added to a category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Kalamata Olive Vinaigrette (and Three Low-Carb Salads Using It)

I loved this Kalamata Olive Vinaigrette so much that I experimented with three low-carb salads using it, and this is a definite repeater for me!


  • 1 small shallot coarsely chopped (or use 2 T chopped red onion)
  • 1 tsp. fresh thyme leaves (or use 1/2 tsp. dried thyme)
  • 1/2 cup pitted Kalamata olives
  • 1/4 cup red wine vinegar
  • 1 T Dijon mustard
  • 3/4 cup good quality extra virgin olive oil


  1. In food processor or mini-processor use metal blade and chop shallot and thyme.
  2. Add olives, vinegar, and mustard and pulse until pureed. (There can still be some small pieces of olive.)
  3. With machine going, slowly add olive oil through tube and continue to process until dressing is well emulsified.
  4. This dressing will store in the refrigerator for a week or two, but you will need to let it come to room temperature each time you use it.


Variation #1:
For a slightly milder dressing, use white balsamic vinegar instead of red wine vinegar. This is my personal favorite, although I like all the versions of this recipe.

Variation #2:
For a much milder dressing with just a hint of Kalamata olive flavor, mix this dressing half and half with your favorite purchased vinaigrette. (I discovered this by accident when my dressing was almost gone and I needed a little more, but it’s quite delicious.)

Recipe adapted slightly from Fine Cooking Magazine special edition on Side Dishes.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Kalamata Olive Vinaigrette and any of the salads using it will be a great dish for low-carb diet plans, or for any phase of the South Beach Diet.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

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    19 Comments on “Kalamata Olive Vinaigrette (and Three Low-Carb Salads Using It)”

  1. I'm so craving for salad right now. This looks delicious!

  2. I was just about to settle down to some herb blogging but now I want to eat again. These salads look so sensuous, especially the romaine!

  3. Kelly, that sounds like a salad I’d love!

    Janelle, me too. I love that magazine!

    Anna, I do hope you like it.

    Findingladolcevita, thanks for the good wishes!

  4. Just wanted to stop by and say congrats on your 2 year anniversary for weekend food blogging 🙂

  5. This looks lovely and inviting and it certainly is one I’ll have to try!

  6. Herbs, olive, fine cooking mag… I am in heaven:).

  7. This looks similar to a fabulous salad I had in Tucson that came with feta, golden raisins, kalamata olives, sundried tomato, peppers and a honey-vinagrette dressing.

  8. Katie, I agree, it’s such a brilliant idea. (Trust Fine Cooking to have a couple of brilliant ideas in every magazine!)

    Tanna, yes! Preserved lemon would be great in this. (Truly someday I’ll make some, and also bread!)

    Sher, I was thinking this was a pretty Kalyn dish. Glad to hear it, that was my goal.

    Nabeela, love to hear how it works with the green olives. (I love those green olives too.)

    Patricia, thanks. I love being the queen of salads.

    Valli, my thoughts exactly.

    Kevin, thanks. Loved it!

  9. The dressing sounds pretty tasty.

  10. I am a real salad nut..so could easily eat all 3 salads at once. Salads are easy on the hips and the vinaigrette dressing sounds excellent!

  11. Kalyn, your salads are wonderful, you are the queen of salads, sweetie!

  12. That is such an easy dressing! And since you mention that it’s pretty adaptable, I’m gonna try it with the green olives stuffed with garlic we get in Costco. Thanks!

  13. Perfect Kalkyn! Just perfect. That is such a “Kalyn” dish. It makes my mouth water, thinking about the olive vinaigrette

  14. Um . . . I know this will be super when you give it the “for the rest of my life category” award but what could be more Mediterranean and what would happen if you added some of the chopped preserved lemon to it . . . um . . . must try.

  15. I can see why this is in “for the rest of my life category” What I want to know is why it took so long to find me? I love kalamata (and every other olive, the stronger the better. Now if it were only spring… and I had spinach.

  16. Peter, thanks. I think you will like it!

    Maria, it’s a keeper.

    Lydia, all I did was drain the olives in a colander, but you could rinse them or even boil them if you want a milder olive flavor. I love olives so it wasn’t too strong for me.

  17. Kalyn, did you rinse or boil the olives before using them in the dressing? I often boil, drain, boil, drain the olives to remove some of the brine. They still taste wonderful, but not quite as acidic.

  18. My friend loves kalamata olives. I will have to make this for her!

  19. An excellent Mediterranean fall salad and I’ve got to try this vinaigrette…thanks!