Olive and Pomegranate Walnut Salad Recipe
A vibrant and tangy Olive Salad with Pomegranate and Walnuts, featuring a rich paprika and pomegranate molasses dressing. This no-cook salad combines the savory flavors of olives and walnuts with the bright freshness of parsley and the sweet crunch of pomegranate seeds, perfect as a refreshing side or appetizer.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
The Dressing
- 2 tablespoons paprika paste (biber salçası)
- 3 tablespoons olive oil
- 2 tablespoons pomegranate molasses
- 1 teaspoon Aleppo pepper (pul biber) or red chili flakes
- 1 teaspoon dried thyme
- 1/2 teaspoon salt (adjust to taste)
The Salad
- 1 medium onion, thinly sliced
- 1 red bell pepper (or paprika pepper), julienned
- 1 cup pitted olives (green, black, or a mix)
- 1/2 cup walnuts, roughly chopped
- 1/4 cup fresh parsley, chopped
- Seeds of 1 pomegranate (for garnish)
Instructions
- Prepare the Dressing: In a large mixing bowl, combine the paprika paste, olive oil, pomegranate molasses, Aleppo pepper, dried thyme, and salt. Whisk together until well blended and emulsified.
- Massage the Vegetables: Add the thinly sliced onion and julienned bell pepper to the bowl with the dressing. Using clean hands, gently massage the vegetables for about one minute to soften the onions, reduce their harshness, and ensure they are evenly coated with the dressing paste.
- Combine: Add the pitted olives and roughly chopped walnuts to the bowl with the vegetables and dressing.
- Toss: Stir gently with a spoon until all ingredients are evenly coated with the dressing.
- Add Herbs: Stir in the chopped fresh parsley, mixing thoroughly to distribute it throughout the salad. Optional resting: let the salad sit for 15 to 30 minutes to allow the flavors to meld and the walnuts to absorb some dressing.
- Serve: Transfer the salad to a serving dish and garnish with the fresh pomegranate seeds, adding a burst of color and sweetness.
Notes
- This salad is best served fresh but can be prepared up to a few hours in advance and refrigerated.
- Adjust the salt based on the saltiness of your olives.
- Feel free to use a mix of green and black olives for more complex flavors.
- Alternative nuts such as pecans or almonds can be used instead of walnuts.
- Pomegranate molasses can be found in Middle Eastern markets or online; it adds unique sweetness and tang.
