Olive Salad with Pomegranate and Walnuts
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.
Equipment
- Large mixing bowl
- Whisk (for dressing)
- Salad serving dish
Ingredients
- 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
- 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 (or red paprika pepper) to the bowl with the dressing. Use your hands to gently massage the vegetables, ensuring they are fully coated with the dressing.
- Combine with Olives and Walnuts: Add the olives (1 cup / 150 grams) and chopped walnuts (1/2 cup / 50 grams) to the bowl. Toss gently to ensure everything is evenly coated with the dressing and spices.
- Add Fresh Parsley: Stir in the chopped parsley (1/4 cup), mixing well to distribute it throughout the salad.
- Garnish and Serve: Transfer the salad to a serving dish. Sprinkle the pomegranate seeds over the top for a burst of color and sweetness.
- Serving Suggestion: This salad can be served immediately or allowed to marinate for an hour in the refrigerator to deepen the flavors. It pairs wonderfully with crusty bread
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
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
Nutrition
Calories: 225kcal