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Olive Pomegranate Walnut Salad Recipe

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4.4 from 85 reviews

This vibrant Olive Salad with Pomegranate and Walnuts is a flavorful and refreshing Mediterranean-inspired dish. It combines a rich, tangy dressing made from paprika paste, pomegranate molasses, and Aleppo pepper with crunchy walnuts, juicy olives, and fresh vegetables. The salad is finished with fresh parsley and a garnish of pomegranate seeds, offering a beautiful presentation along with a burst of sweet, tart, and savory flavors perfect as a side dish or a light meal.

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 according to olives’ saltiness)

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

  1. Prepare the Dressing: In a large mixing bowl, combine the paprika paste, olive oil, pomegranate molasses, Aleppo pepper, dried thyme, and salt. Whisk thoroughly until the ingredients are well blended and emulsified into a smooth dressing.
  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. This step softens the raw onions, removing their harsh bite and ensures they are completely coated with the flavorful dressing.
  3. Combine: Add the pitted olives and roughly chopped walnuts into the bowl containing the dressed vegetables.
  4. Toss: Stir the mixture gently with a spoon to evenly coat all the ingredients with the dressing, ensuring balanced flavor throughout the salad.
  5. Add Herbs: Stir in the chopped fresh parsley, mixing well to distribute it evenly. For enhanced flavor, optionally let the salad rest for 15 to 30 minutes to allow the walnuts and vegetables to absorb the dressing.
  6. Serve: Transfer the salad to a serving dish and garnish generously with fresh pomegranate seeds to add a bright, sweet, and decorative finish.

Notes

  • Adjust the salt amount in the dressing based on how salty your olives are.
  • Allowing the salad to rest enhances the depth of flavor but it can be served immediately if needed.
  • Aleppo pepper can be substituted with red chili flakes if unavailable.
  • Use a mix of green and black olives for a more complex flavor.
  • This salad pairs well with grilled meats, fresh bread, or as part of a mezze spread.

Find it online: https://mealoria.com/olive-pomegranate-walnut-salad-recipe-2/