Olive Salad with Lemon-Pomegranate Dressing Recipe

Introduction

This Olive Salad with Lemon-Pomegranate Dressing is a vibrant and flavorful dish that brings a refreshing twist to your table. Combining the briny richness of Castelvetrano olives with a zesty, slightly sweet dressing, it’s perfect as a side or a light snack.

Ingredients

• 3 tablespoons pomegranate molasses
• 1 lemon, juiced
• 1 teaspoon Urfa Biber
• 1/2 teaspoon paprika
• 1/2 teaspoon cumin
• Extra virgin olive oil (about 1/4 cup)
• 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

Instructions

1. Step 1: Make the dressing by combining pomegranate molasses, lemon juice, Urfa Biber, paprika, and cumin in a large serving bowl. Whisk the mixture while slowly drizzling in the olive oil until it forms a smooth, emulsified dressing, about 1/4 cup.
2. Step 2: Add the olives, chopped shallots, tomato, bell pepper, parsley, mint, and walnuts into the bowl with the dressing. Stir everything together gently but thoroughly to coat all ingredients with the dressing.
3. Step 3: Serve immediately for the freshest taste, or cover and chill in the refrigerator for up to 3 days to let the flavors meld beautifully.

Tips & Variations

• Use Kalamata olives if Castelvetrano olives aren’t available for a deeper, more robust flavor.
• Add a splash of red wine vinegar if you prefer a tangier dressing.
• For extra crunch, substitute walnuts with toasted pine nuts or almonds.
• Include a handful of crumbled feta cheese to add a creamy, salty dimension.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors intensify as it sits, making it even more delicious. Before serving, give it a gentle stir and bring it to room temperature for the best flavor. Avoid freezing, as the fresh herbs and vegetables won’t retain their texture well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of olives?

Yes, you can substitute Castelvetrano olives with any green or black olives you prefer. Just be mindful that stronger olives like Kalamata will change the flavor profile slightly.

What is Urfa Biber, and can I substitute it?

Urfa Biber is a Turkish chili pepper with smoky, fruity notes and mild heat. If you don’t have it, substitute with smoked paprika mixed with a pinch of cayenne pepper to mimic its flavor.

Olive Salad with Lemon-Pomegranate Dressing Recipe

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4.8 from 66 reviews

A vibrant and flavorful Olive Salad with a tangy Lemon-Pomegranate Dressing. This refreshing salad combines the briny richness of Castelvetrano olives with fresh shallots, tomatoes, bell peppers, and herbs, all tossed in a beautifully emulsified dressing made with pomegranate molasses, lemon juice, and warm spices. Perfect as a side dish or a light appetizer.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dressing

• 3 tablespoons pomegranate molasses
• 1 lemon, juiced
• 1 teaspoon Urfa Biber
• 1/2 teaspoon paprika
• 1/2 teaspoon cumin
• Approximately 1/4 cup extra virgin olive oil

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

Instructions

1. Make the dressing: In a large serving bowl, combine the pomegranate molasses, freshly squeezed lemon juice, Urfa Biber, paprika, and cumin. Whisk these ingredients together while slowly drizzling in the extra virgin olive oil until the dressing becomes nicely emulsified, about 1/4 cup of oil in total.
2. Assemble the salad: Add the pitted Castelvetrano olives, chopped shallots, chopped tomato, chopped bell pepper, fresh parsley, fresh mint, and chopped walnuts into the bowl containing the dressing. Gently mix everything together with a spoon until all ingredients are evenly coated with the flavorful dressing.
3. Serve and store: Enjoy the salad immediately for the freshest flavors, or cover and refrigerate for up to 3 days to allow the flavors to meld further before serving.

Notes

• Urfa Biber is a mildly spicy and smoky Turkish chili pepper; you can substitute with smoked paprika or regular chili powder if unavailable.
• Castelvetrano olives are known for their buttery texture and mild flavor; other green olives can be used as substitutes.
• For added texture and flavor, you can toast the walnuts lightly before adding to the salad.
• This salad tastes better if allowed to rest in the refrigerator for a few hours to meld flavors.
• Serve as a side dish, appetizer, or part of a Mediterranean mezze platter.

Keywords: olive salad, pomegranate molasses dressing, Mediterranean salad, Castelvetrano olives, lemon pomegranate dressing, no cook salad, fresh herb salad