Olive Salad with Lemon-Pomegranate Dressing Recipe
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.
- 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
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
- 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.
- 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.
- 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
