Olive Salad with Lemon-Pomegranate Dressing Recipe

Introduction

This vibrant Olive Salad with Lemon-Pomegranate Dressing is a fresh, flavorful dish perfect for brightening up any meal. Combining briny olives with fragrant herbs and a tangy, sweet dressing, it’s a delightful mix of textures and tastes that’s easy to prepare.

Ingredients

• 3 tablespoons pomegranate molasses
• 1 lemon, juiced
• 1 teaspoon Urfa Biber
• 1/2 teaspoon paprika
• 1/2 teaspoon cumin
• Extra virgin olive oil (about 1/4 cup)
• 2 cups pitted Castelvetrano olives
• 2 shallots, chopped
• 1 tomato, chopped
• 1 yellow or orange bell pepper, chopped
• 1/2 cup chopped fresh parsley
• 1/2 cup chopped fresh mint
• 1/2 cup chopped walnuts

Instructions

1. Step 1: Make the dressing by combining the pomegranate molasses, lemon juice, Urfa Biber, paprika, and cumin in a large serving bowl. Whisk while slowly drizzling in the olive oil until the dressing is nicely emulsified.
2. Step 2: Add the pitted olives, chopped shallots, tomato, bell pepper, parsley, mint, and walnuts to the bowl with the dressing. Stir well to combine all the ingredients evenly.
3. Step 3: Serve immediately to enjoy the fresh flavors, or cover and refrigerate for up to 3 days to allow the flavors to meld further.

Tips & Variations

• Use other olives like Kalamata or green olives if Castelvetrano are unavailable for a different flavor profile.
• Add a pinch of chili flakes if you prefer a little heat.
• Swap walnuts for toasted pine nuts or almonds for added crunch and variety.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Flavors will deepen over time, making it even more delicious. Bring to room temperature or serve chilled. Stir well before serving if it has been chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the salad up to 3 days in advance. Storing it in the refrigerator allows the flavors to develop nicely, but it’s best to serve it within that time frame for freshness.

What if I can’t find Urfa Biber?

If Urfa Biber isn’t available, you can substitute with smoked paprika or regular chili powder for a different but still delicious flavor.

Olive Salad with Lemon-Pomegranate Dressing Recipe

Print Recipe

★★★★★

4.8 from 72 reviews

A vibrant and tangy Olive Salad featuring Castelvetrano olives, fresh herbs, and crunchy walnuts, all tossed in a zesty lemon-pomegranate dressing with a hint of smoky spices. Perfect as a side dish or appetizer with Mediterranean flair.

• Author: Yana
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dressing

• 3 tablespoons pomegranate molasses
• 1 lemon, juiced
• 1 teaspoon Urfa Biber
• 1/2 teaspoon paprika
• 1/2 teaspoon cumin
• Extra virgin olive oil, about 1/4 cup

Salad

• 2 cups pitted Castelvetrano olives
• 2 shallots, chopped
• 1 tomato, chopped
• 1 yellow or orange bell pepper, chopped
• 1/2 cup chopped fresh parsley
• 1/2 cup chopped fresh mint
• 1/2 cup chopped walnuts

Instructions

1. Make the dressing: In a large serving bowl, combine the pomegranate molasses, lemon juice, Urfa Biber, paprika, and cumin. Whisk together while slowly drizzling in about 1/4 cup of extra virgin olive oil until the dressing is nicely emulsified.
2. Make the salad: Into the bowl with the dressing, add the pitted Castelvetrano olives, chopped shallots, chopped tomato, chopped bell pepper, fresh parsley, fresh mint, and chopped walnuts. Mix everything well with a spoon to evenly coat the salad with the dressing.
3. Serve and store: Serve the olive salad immediately as a flavorful appetizer or side dish. Alternatively, cover and refrigerate it for up to 3 days to allow the flavors to meld further before serving.

Notes

• You can substitute Castelvetrano olives with other green or mixed olives depending on your preference.
• For a spicier note, increase the amount of Urfa Biber or add a pinch of chili flakes.
• This salad pairs wonderfully with grilled meats or as part of a mezze platter.
• Prepare ahead of time for deeper flavor penetration but add the fresh herbs last if storing.
• Use fresh lemon juice rather than bottled for best flavor.

Keywords: olive salad, pomegranate molasses, lemon dressing, Mediterranean salad, Castelvetrano olives, fresh herbs, walnut salad, no-cook salad