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.
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.
Nutrition
Calories: 1073kcalCarbohydrates: 59gProtein: 12gFat: 95gSaturated Fat: 12gPolyunsaturated Fat: 25gMonounsaturated Fat: 55gSodium: 4249mgPotassium: 893mgFiber: 16gSugar: 36gVitamin A: 6625IUVitamin C: 194mgCalcium: 240mgIron: 5mg
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