Description
This Olive Salad with Pomegranate and Walnuts is a delightful Turkish-inspired dish that combines the savory richness of olives with the nutty crunch of walnuts and the sweet tang of pomegranate. Dressed in a flavorful mix of paprika paste, olive oil, pomegranate molasses, pul biber (Aleppo pepper), and thyme, it offers a refreshing burst of Mediterranean and Middle Eastern tastes. Perfect as a standalone light meal or a vibrant side dish.
Ingredients
Dressing:
- 2 tablespoons paprika paste
- 3 tablespoons olive oil
- 2 tablespoons pomegranate molasses
- 1 teaspoon pul biber Aleppo pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon salt or to taste
Salad:
- 1 medium onion thinly sliced
- 1 bell pepper or red paprika pepper julienned
- 1 cup olives mixed or your choice, pitted (about 150 grams)
- 1/2 cup walnuts roughly chopped (about 50 grams)
- 1/4 cup fresh parsley chopped
- Seeds of 1 pomegranate for garnish
Instructions
- Prepare the Dressing: In a large mixing bowl, combine the paprika paste, olive oil, pomegranate molasses, pul biber, dried thyme, and salt. Whisk until well blended.
- Massage the Vegetables: Add the sliced onion and julienned bell pepper to the bowl with the dressing. Gently massage the vegetables to coat them fully.
- Combine with Olives and Walnuts: Add the olives and chopped walnuts to the bowl. Toss gently to coat everything with the dressing and spices.
- Add Fresh Parsley: Stir in the chopped parsley, mixing well to distribute it throughout the salad.
- Garnish and Serve: Transfer the salad to a serving dish. Sprinkle pomegranate seeds over the top for color and sweetness.
Notes
- The salad’s flavors deepen with time, making it a great make-ahead dish for gatherings.
- Substitute pomegranate molasses with a mix of lemon juice and agave syrup if unavailable.
- Adjust the heat by increasing or decreasing the amount of pul biber.
- Prep Time: 20 minutes
- Category: Side Dish
- Cuisine: Mediterranean, Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 225 kcal
