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Olive Salad with Lemon-Pomegranate Dressing Recipe


  • Author: Hugo
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

A vibrant and flavorful Olive Salad with a zesty Lemon-Pomegranate Dressing, combining the richness of Castelvetrano olives, fresh vegetables, herbs, and crunchy walnuts. Perfect as a side dish or a light appetizer, this salad balances sweet, tangy, and smoky spices for a refreshing Mediterranean-inspired experience.


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

  1. Make the dressing: In a large serving bowl, combine the pomegranate molasses, lemon juice, Urfa Biber, paprika, and cumin. Whisk these ingredients together as you slowly drizzle in extra virgin olive oil until you achieve a nicely emulsified dressing, approximately 1/4 cup of oil.
  2. Prepare the salad: Using the same bowl that contains the dressing, add the pitted Castelvetrano olives, chopped shallots, tomato, bell pepper, fresh parsley, fresh mint, and chopped walnuts. Stir all ingredients thoroughly with a spoon to evenly coat the salad with the dressing.
  3. Serve: Enjoy the salad immediately for the freshest flavor, or cover and refrigerate it for up to 3 days to allow the flavors to meld better.

Notes

  • For best flavor, use Castelvetrano olives, known for their mild, buttery taste.
  • Urfa Biber adds a unique smoky heat; substitute with smoked paprika if unavailable.
  • The salad can be made ahead and refrigerated, allowing flavors to deepen.
  • Adjust the amount of olive oil to achieve desired dressing consistency.
  • Chopped walnuts add crunch but can be omitted for nut allergies.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Mediterranean

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