Olive Salad with Lemon-Pomegranate Dressing
By Suzy Karadsheh
Category
Salad
Cuisine
American/Mediterranean
Servings
6
Prep Time
10 minutes
Cook Time
0 minutes
Total Time
10 Minutes
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
For The Dressing
For The Salad
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.
Nutrition
Calories 181, Fat 13.5 grams, Monounsaturated Fat 6000 milligrams, Fiber 4.1 grams, Vitamin C 46.4 milligrams, Carbs 15.9 grams, Saturated Fat 1.6 grams, Sodium 712.4 milligrams, Sugar 7.7 grams, Calcium 62.7 milligrams, Protein 3.1 grams, Polyunsaturated Fat 5300 milligrams, Potassium 263.6 milligrams, Vitamin A 40.9 milligrams, Iron 1.5 milligrams