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Olive and Pomegranate Salad Recipe

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4.6 from 76 reviews

A vibrant and flavorful olive salad featuring a tangy paprika and pomegranate molasses dressing, complemented by crunchy walnuts, fresh parsley, and sweet pomegranate seeds. This no-cook, easy-to-prepare salad is perfect as a side dish or appetizer with Mediterranean-inspired dishes.

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 based on olive saltiness)

The Salad

  • 1 medium onion, thinly sliced
  • 1 red bell pepper (or paprika pepper), julienned
  • 1 cup pitted olives (green, black, or mixed)
  • 1/2 cup walnuts, roughly chopped
  • 1/4 cup fresh parsley, chopped
  • Seeds of 1 pomegranate (for garnish)

Instructions

  1. Prepare the Dressing: In a large mixing bowl, whisk together the paprika paste, olive oil, pomegranate molasses, Aleppo pepper, dried thyme, and salt until well blended and emulsified.
  2. 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 a minute to soften the onions, reduce their harsh bite, and fully coat them with the dressing.
  3. Combine: Add the pitted olives and roughly chopped walnuts to the bowl.
  4. Toss: Stir gently with a spoon to ensure all ingredients are evenly coated with the flavorful dressing.
  5. Add Herbs: Stir in the chopped fresh parsley until distributed throughout the salad. Optional: Let the salad rest for 15–30 minutes to allow flavors to meld and walnuts to absorb some dressing.
  6. Serve: Transfer the salad to a serving dish and garnish generously with fresh pomegranate seeds for a burst of color and sweetness.

Notes

  • You can adjust the salt based on how salty your olives are; some olives may require less or no additional salt.
  • If you prefer a milder salad, reduce or omit the Aleppo pepper or chili flakes.
  • This salad pairs wonderfully with grilled meats, flatbreads, or as part of a mezze platter.
  • For added texture, try toasting the walnuts lightly before adding them.
  • Make ahead: Salad can be prepared a few hours in advance; store covered in the fridge.

Find it online: https://oliviabakes.com/olive-and-pomegranate-salad-recipe/