Dinner

Olive Salad with Lemon-Pomegranate Dressing Recipe

Name: Olive Salad with Lemon-Pomegranate Dressing Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean
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

ByHugo Harnd March 16, 2026March 16, 2026

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Introduction

This vibrant Olive Salad with Lemon-Pomegranate Dressing is a refreshing, flavorful dish that combines tart, sweet, and spicy notes. Perfect as a side or a light snack, it brings together fresh herbs, crunchy walnuts, and a zesty dressing for a Mediterranean-inspired treat.

A white bowl with blue swirled edges holds a colorful salad made of green olives, bright yellow bell peppers, chopped red tomatoes, chopped fresh green herbs, and whole walnuts scattered throughout. The ingredients are mixed together and glisten lightly with dressing, showing textures of soft olives, crunchy bell peppers, and rough walnut surfaces. The bowl sits on a white marbled surface with blurred items in the background, including a blue glass and white dish. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Make the dressing. In a large serving bowl, combine the pomegranate molasses, lemon juice, Urfa biber, paprika, and cumin. Whisk continuously as you drizzle in the olive oil until the dressing is emulsified, about 1/4 cup.
Step 2: Prepare the salad. In the same bowl with the dressing, add the olives, chopped shallots, tomato, bell pepper, parsley, mint, and walnuts. Toss everything gently but thoroughly with a spoon to combine.
Step 3: Serve immediately to enjoy fresh flavors, or cover and refrigerate. The salad tastes even better after a few hours as the flavors meld.

Tips & Variations

Use Kalamata olives if Castelvetrano are unavailable for a more robust olive flavor.
Add a squeeze of honey to the dressing if you prefer a sweeter balance.
Toast the walnuts lightly before chopping to enhance their flavor and crunch.
Substitute fresh lemon juice with lime for a different citrus twist.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors develop over time, making it delicious when served cold or at room temperature. If desired, bring it to room temp before serving or give it a gentle stir to redistribute the dressing.

How to Serve

The dish is a colorful salad served in a white plate with blue floral patterns around the rim. It has one main layer of mixed ingredients including green olives, chopped yellow bell peppers, diced red tomatoes, small pieces of walnuts, and finely chopped green herbs. The ingredients look fresh and lightly coated with a dressing, giving them a slight shine. The plate is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, the salad can be made a few hours to a day ahead. Storing it in the refrigerator allows the flavors to meld beautifully. Just give it a gentle stir before serving.

What is Urfa Biber and can I substitute it?

Urfa Biber is a Turkish dried chili pepper with smoky, fruity notes and mild heat. If unavailable, you can substitute with smoked paprika or a mild chili powder, though the flavor will differ slightly.