Olive Salad with Lemon-Pomegranate Dressing

Name: Olive Salad with Lemon-Pomegranate Dressing
Prep time: 10 min
Total time: 10 min
Yield: 6 serving
Ingredients: 3 tablespoons pomegranate molasses; 1 lemon; 1 teaspoon Urfa Biber; 1/2 teaspoon paprika; 1/2 teaspoon cumin; extra virgin olive oil; 2 cups pitted Castelvetrano olives; 2 shallots; 1 tomato; 1 yellow or orange bell pepper; 1/2 cup chopped fresh parsley; 1/2 cup chopped fresh mint; 1/2 cup chopped walnuts

User Reviews

5.0

12 reviews

Excellent

Prep Time
10 mins
Total Time
10 mins
Servings
6
Calories
1814 kcal
Course
Side Dish
Cuisine
American-Mediterranean Fusion

Olive Salad with Lemon-Pomegranate Dressing

Frida Fisher

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Let olives be the star of the show with this 10-minute recipe, which balances the buttery-briny nature of Castelvetrano olives with a zippy pomegranate dressing, summery fresh peppers, crunchy walnuts, and fresh herbs. Somewhere between a salad and a condiment, it's particularly talented at bringing simple baked fish and/or roasted vegetables to the next level.

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Ingredients

Servings

For the Dressing

3 tablespoons pomegranate molasses
1 lemon, juiced
1 teaspoon Urfa Biber
1/2 teaspoon paprika
1/2 teaspoon cumin
extra virgin olive oil

For the 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

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Instructions

Make the dressing. In a large serving bowl, combine the pomegranate molasses, lemon juice, Urfa biber, paprika, and cumin. Whisk as you drizzle in enough oil to make a nicely emulsified dressing, about 1/4 cup.
Make the salad. In the same bowl with the dressing, add the olives, shallots, tomato, bell pepper, parsley, mint, and walnuts. Mix well with a spoon.
Enjoy! Serve immediately, or cover and refrigerate for up to 3 days.

Notes

You can, of course, season the dressing with a small pinch of salt. But since olives are so briney on their own, I don’t think you’ll need it.
: Turn this into a “smashed olive salad.” Hit the olives with the side of your knife, just like you’re smashing garlic. Then remove the pits and mix as usual.
to browse quality Mediterranean ingredients including
olive oils
,
honey
,
jams
, and
spices
.
No salt? You can, of course, season the dressing with a small pinch of salt. But since olives are so briney on their own, I don’t think you’ll need it.
If you buy olives with this pits: Turn this into a “smashed olive salad.” Hit the olives with the side of your knife, just like you’re smashing garlic. Then remove the pits and mix as usual.
Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.

Nutrition Information

Show Details

Calories 181.4kcal (9%) Carbohydrates 15.9g (5%) Protein 3.1g (6%) Fat 13.5g (21%) Saturated Fat 1.6g (8%) Polyunsaturated Fat 5.3g Monounsaturated Fat 6g Sodium 712.4mg (30%) Potassium 263.6mg (8%) Fiber 4.1g (16%) Sugar 7.7g (15%) Vitamin A 1639.5IU (33%) Vitamin C 46.4mg (52%) Calcium 62.7mg (6%) Iron 1.5mg (8%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 1814 kcal

% Daily Value*

Calories	181.4kcal	9%
Carbohydrates	15.9g	5%
Protein	3.1g	6%
Fat	13.5g	21%
Saturated Fat	1.6g	8%
Polyunsaturated Fat	5.3g	31%
Monounsaturated Fat	6g	30%
Sodium	712.4mg	30%
Potassium	263.6mg	6%
Fiber	4.1g	16%
Sugar	7.7g	15%
Vitamin A	1639.5IU	33%
Vitamin C	46.4mg	52%
Calcium	62.7mg	6%
Iron	1.5mg	8%