Description
A vibrant and flavorful olive salad featuring pomegranate and walnuts, perfect for a refreshing side dish.
Ingredients
Scale
- 2 tablespoons paprika paste
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons pomegranate molasses
- 1 teaspoon pul biber (Aleppo pepper) flakes
- 1 teaspoon dried thyme
- 1/2 teaspoon salt, or to taste
- 1 medium onion, thinly sliced
- 1 red bell pepper or red paprika pepper, julienned
- 1 cup mixed olives, pitted (approximately 150 grams)
- 1/2 cup walnuts, roughly chopped (approximately 50 grams)
- 1/4 cup fresh parsley, finely chopped
- Seeds of 1 pomegranate
Instructions
- In a large bowl, whisk together the paprika paste, olive oil, pomegranate molasses, pul biber, dried thyme, and salt until thoroughly blended.
- Add the sliced onion and julienned bell pepper to the dressing. Using your hands, gently massage the vegetables so they are uniformly coated with the mixture.
- Incorporate the pitted olives and chopped walnuts into the bowl. Toss gently to ensure even distribution of the dressing and seasonings.
- Fold in the fresh parsley, mixing well to evenly disperse throughout the salad.
- Transfer the prepared salad to a serving dish. Scatter the pomegranate seeds over the surface for a vibrant garnish.
Notes
- Feel free to adjust the seasoning according to your taste preferences.
- This salad can be made ahead of time, but it’s best served fresh to enjoy the crunch of the walnuts and the vividness of the pomegranate seeds.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg