Description
A vibrant Turkish-inspired olive salad featuring briny olives, crunchy walnuts, and sweet-tart pomegranate in a tangy spiced dressing. Fresh, bold, and full of contrasting textures.
Ingredients
2 tablespoons paprika paste
3 tablespoons olive oil
2 tablespoons pomegranate molasses
1 teaspoon Aleppo pepper
1 teaspoon dried thyme
1/2 teaspoon salt
1 medium onion, thinly sliced
1 bell pepper, julienned
1 cup pitted olives
1/2 cup walnuts, roughly chopped
1/4 cup fresh parsley, chopped
Seeds of 1 pomegranate
Instructions
- Whisk together paprika paste, olive oil, pomegranate molasses, Aleppo pepper, dried thyme, and salt in a large bowl until smooth.
- Add sliced onion and bell pepper, then gently massage with the dressing to soften and coat.
- Add olives and walnuts, tossing well to combine evenly.
- Stir in chopped parsley and mix thoroughly.
- Transfer to a serving dish and scatter pomegranate seeds on top.
- Serve immediately or chill for 1 hour to deepen flavors.
Notes
Add vegan cheese for extra creaminess.
Substitute walnuts with toasted almonds for a different crunch.
Add cucumber slices or lemon juice for extra freshness.
Reduce Aleppo pepper for a milder flavor.
Store in an airtight container in the refrigerator for up to 2 days.
Do not reheat; serve cold or at room temperature.
Substitute pomegranate molasses with lemon juice and a touch of maple syrup if needed.
Use a mix of green and black olives for best flavor.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Turkish
Nutrition
- Serving Size: 1 serving
- Calories: 225 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 2 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
