ADVERTISEMENT
Give olives the spotlight they deserve with this olive salad recipe, complete with buttery Castelvetrano olives, fresh herbs, bell peppers, and a sweet-tart pomegranate dressing. It’s ready in 10 minutes or less!
Let olives be the star of the show with this 10-minute recipe, which balances the buttery-briny nature of Castelvetrano olives with a zippy pomegranate dressing, summery fresh peppers, crunchy walnuts, and fresh herbs. Somewhere between a salad and a condiment, it’s particularly talented at bringing simple baked fish and/or roasted vegetables to the next level.
Prep Time: 10 mins
Total Time: 10 mins
Servings: 6
Ingredients:
For the Dressing
3 tablespoons pomegranate molasses
1 lemon, juiced
1 teaspoon Urfa Biber
½ teaspoon paprika
½ teaspoon cumin
Extra virgin olive oil
For the Salad
2 cups pitted Castelvetrano olives
2 shallots, chopped
1 tomato, chopped
1 yellow or orange bell pepper, chopped
½ cup chopped fresh parsley
½ cup chopped fresh mint
½ cup chopped walnuts
Instructions:
Continued on the next page
WANT TO SAVE THIS RECIPE?
Enter your email below & we'll send it to your inbox. Plus get great new recipes from us every week!
ADVERTISEMENT
