


Olive Salad with Lemon-Pomegranate Dressing
Category
Salad
Cuisine
American/Mediterranean
Servings
10 ounces
Prep Time
10 minutes
Cook Time
0 minutes
Calories
181
Ingredients
-
3 tablespoons pomegranate molasses
- 1 lemon, juiced
-
1 teaspoon Urfa Biber
-
1/2 teaspoon paprika
-
1/2 teaspoon cumin
-
Extra virgin olive oil
- 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
Directions
- 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.
Recipe Note
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.
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Nutrition
Calories 181, Carbs 15.9 grams, Fat 13.5 grams, Fiber 4.1 grams, Protein 3.1 grams, Saturated Fat 1.6 grams, Sodium 712.4 milligrams, Sugar 7.7 grams, Polyunsaturated Fat 5.3 , Monounsaturated Fat 6.0 , Potassium 263.6 , Vitamin A 1639.5 , Vitamin C 46.4 , Calcium 62.7 , Iron 1.5