0 from 9 votes
Mediterranean Olive Salad
An vibrant, tangy and delicious olive salad made with a lot of olives, plus a medley of other chopped vegetables. Such a great chopped salad, and really simple to make.
Prep Time
15 mins
Servings: 4 people
Calories: 192 kcal
Course:
Salad
Cuisine:
Mediterranean , Middle Eastern
Ingredients
For the salad:
- 1/2 cup sliced black olives, drained 120g
- 1/2 cup sliced green olives, drained 120g
- 1 carrot, shredded
- 1 cucumber, shredded
- 1 tomato, diced
- 2 green onions, thinly sliced
- 1 green pepper, diced
- handful parsley, chopped
For the dressing:
- 2-3 tablespoon olive oil
- juice of One lemon
- 1 garlic clove, crushed
- 2 tablespoon pomegranate molasses
- 1 tablespoon ketchup
- 1/2 teaspoon cumin powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon chili flakes, optional
Instructions
For the salad:
- Add all the salad ingredients to a large bowl, and toss well to combine and mix thoroughly.
Cup of Yum
For the salad dressing:
- Whisk together all the ingredients for the dressing in a small bowl, or add to a jar and shake to combine. Taste for seasoning and adjust if desired.
- Add the dressing to the salad right before serving, and toss to combine well. Enjoy!
Notes
- You can use all of one type of olive if you prefer!
- Make the dressing your own. You can omit the chili flakes or add more and make it even spicier. You can add less pomegranate molasses if you don't want a too tangy dressing, but I really do love the flavor it gives!
- Making ahead: You can have all the ingredients chopped and prepared for 1-2 days in advance of serving the salad. Just mix the salad ingredients together the day of serving.
- I personally don't like a very soggy salad, and although this doesn't have lettuce in it the parsley and shredded cucumbers and carrots can get a little soggy when left too long in the dressing, so I would dress the salad right before serving.
- Storing leftovers: As mentioned, once the salad is dressed it will get a little soggy. Some people love it that way! My husband really enjoys leftover olive salad. It'll last 1-2 days tightly covered in the fridge.
Nutrition Information
Calories
192kcal
(10%)
Carbohydrates
12g
(4%)
Protein
2g
(4%)
Fat
16g
(25%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
12g
Sodium
688mg
(29%)
Potassium
313mg
(9%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
3164IU
(63%)
Vitamin C
33mg
(37%)
Calcium
47mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 192
% Daily Value*
| Calories | 192kcal | 10% |
| Carbohydrates | 12g | 4% |
| Protein | 2g | 4% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Sodium | 688mg | 29% |
| Potassium | 313mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 3164IU | 63% |
| Vitamin C | 33mg | 37% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.