Dive into the world of Olive Salad with a blend of green and black olives, onions, cherry tomatoes, parsley, and walnuts. A salad drizzled with its special dressing consisting of extra virgin olive oil, pomegranate molasses, honey, dried mint, Aleppo pepper, sumac, and salt.
This Olive Salad is the best addition to your table. The vibrant medley of flavors tossed in a zesty dressing pairs perfectly with the aromatic herbs which ignites your taste buds.
Elevate your dining experience with this simple yet sophisticated salad that promises a burst of Mediterranean sunshine in every bite.
Marinated and Savory
Ingredients
Green olives: Adds a distinct olive flavor and a subtle bitterness to the salad. Green olives typically have a milder and slightly bitter taste compared to black olives.
Black olives: Black olives tend to be milder, with a smoother, less bitter taste compared to green olives. They are soft and offer a contrasting olive flavor and a softer texture to the salad.
Red onion: They have a sharp flavor; they give the salad a zesty kick and a crunchy texture.
Cherry tomatoes: They are sweet and tangy, providing a burst of sweetness and color to the salad which contrasts with the olives.
Red bell peppers: They are sweet and crisp, giving the salad its sweet and colorful element.
Parsley: It is fresh and infuses an herbal aroma adding a green color to the olive salad.
Walnuts: They are nutty and crunchy which adds richness and depth to the salad.
For the Dressing:
Extra virgin oil
Pomegranate molasses
Honey
Dried mint
Aleppo pepper
Sumac
Water
Salt
Scroll for the entire detailed recipe ingredients and instructions.
Authentic Mediterranean Olive Salad
What to Serve with Olive Salad
Serve it alongside grilled chicken, lamb, or steak. The savory and rich flavors complement the smokiness of grilled meats.
Use olive salad as a tasty spread for sandwiches or wraps. It adds a burst of flavor to cold or hot sandwiches, enhancing the overall taste.
Create a Mediterranean-inspired bowl by combining olive salad with couscous, falafel, or grilled vegetables for a wholesome and flavorful meal.
Mix the salad into pasta dishes for a quick and flavorful pasta salad. It works well with both cold and warm pasta preparations.
Pair the salad with grilled or baked fish. The olives and fresh vegetables complement the delicate flavors of seafood.
Include the salad as part of a cheese platter. Its savory and tangy notes complement various cheeses, creating a well-balanced spread.
Use the salad as a stuffing for bell peppers or tomatoes. The combination of flavors makes for a delicious and visually appealing side dish.
Top Tips for the Best Olive Salad
Uniform: When you cut your vegetables, make sure to make them similar in size. This makes the salad uniform in shape as you take in every ingredient with each bite.
Fresh and tasty: Make sure to handpick your vegetables from the grocery store, pick fresh and vibrant tomatoes, peppers, and parsley. This will ensure the freshness of the whole salad.
Drain it: Drain the olives from the salty water to ensure the prevention of extra moisture from the salad. Adding that water would make the salad too soggy.
Sprinkle cheese: Sprinkle some feta or Parmesan over the salad for a savory or creamy texture. The cheese adds richness and a great flavor to the salad.
Homemade Olive Salad
Storage Tips
Use airtight containers to prevent the absorption of other odors, this will help keep the salad fresh and the flavors intact.
Make sure to refrigerate the salad to keep it fresh and crunchy.
Try to separate the dressing from the salad. Keep the dressing in a separate airtight container. This helps store the salad for a longer time and keep its unique texture.
Avoid cramming the salad in a small container, this prevents the salad components from cooling down equally which results in a salad soggy as well.
The sooner you eat it after it is made the better it tastes. Also, try eating it within a week to ensure a fresh flavor.
You can store the olive salad in the fridge for a week in an airtight container to preserve its flavors.
Frequently Asked Questions (FAQs)
Yes, you can add Parmesan cheese or sprinkle some feta cheese on top of the olive salad.
Absolutely! In fact, making the olive salad ahead of time enhances the flavors as it allows the ingredients to marinate. Store it in the refrigerator in an airtight container for up to a week.
Yes, you can. The salad is still delicious without them. If you are allergic to nuts, you can omit them from the recipe.
Classic Olive Salad
Must-Try Recipes:
- Grilled Halloumi And Orzo Salad
- Santa Fe Chicken Salad With Creamy Chipotle Dressing
- Greek Salad With Chicken
- Roasted Eggplant Salad
- Top Ramadan Soups and Salads
- Turkish Bulgur Salad – Kisir
- Mediterranean Style Chicken Salad with Creamy Yogurt Dressing
- Arabic Chopped Salad (Salata Arabiyeh)
- Freekeh Salad Recipe
- Ezme (Turkish Salad)
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Olive Salad
Ingredients
- 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
Dressing
- 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
- If your olives are salty, wash and drain them, then add them to a bowl.
- Add the finely chopped red onions, finely chopped peppers, quartered cherry tomatoes, and finely chopped parsley.
- Add the coarsely chopped walnuts.
- To make the dressing, combine together the oil, pomegranate molasses, water, and seasonings.
- Mix together well until well combined.
- Pour over the salad mix and toss together before enjoying.
Notes
- When you cut your vegetables, make sure to make them similar in size. This makes the olive salad uniform in shape as you take in every ingredient with each bite.
- Make sure to handpick your vegetables from the grocery store, pick fresh and vibrant tomatoes, peppers, and parsley. This will ensure the freshness of the whole salad.
- Drain the olives from the salty water to ensure the prevention of extra moisture from the salad. Adding that water would make the salad too soggy.
- Sprinkle some feta or Parmesan over the salad for a savory or creamy texture. The cheese adds richness and a great flavor to the salad.
One Response
This salad has become a staple!! It’s simple to make and super flavourful. I’ve even added some pasta to it occasionally to turn it into a bigger meal.