Olive Salad with Lemon-Pomegranate Dressing Recipe
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.
- 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
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
- 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.
- 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.
- 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
