Mediterranean
Olive Salad
This olive salad is a great addition to your table with olives, mingling effortlessly with crisp cherry tomatoes, red bell peppers, and zesty red onions.
- Prep time
- 10 min
- Cook time
- No separate cook time
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup green olives (pitted)
- 1 cup black olives (pitted)
- ½ red onion (finely chopped)
- ½ cup cherry tomatoes
- 1 red bell pepper (finely chopped)
- ¼ cup parsley (finely chopped)
- ⅓ cup walnuts (coarsely chopped)
- 2 tablespoons extra virgin oil
- 1 tablespoon pomegranate molasses
- 1 tablespoon honey
- 1 teaspoon dried mint
- ¼ teaspoon Aleppo pepper
- ¼ teaspoon sumac
- 2 tablespoons water
- Salt (to taste)
Instructions
- 1
If your olives are salty, wash and drain them, then add them to a bowl.
- 2
Add the finely chopped red onions, finely chopped peppers, quartered cherry tomatoes, and finely chopped parsley.
- 3
Add the coarsely chopped walnuts.
- 4
To make the dressing, combine together the oil, pomegranate molasses, water, and seasonings.
- 5
Mix together well until well combined.
- 6
Pour over the salad mix and toss together before enjoying.