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.
Ingredients
For the Dressing
- ▢3 tablespoons pomegranate molasses
- ▢1 lemon, juiced
- ▢1 teaspoon Urfa Biber
- ▢1/2 teaspoon paprika
- ▢1/2 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
- ▢1/2 cup chopped fresh parsley
- ▢1/2 cup chopped fresh mint
- ▢1/2 cup chopped walnuts
Instructions
- Make the dressing. In a large serving bowl, combine the pomegranate molasses, lemon juice, Urfa biber, paprika, and cumin. Whisk as you drizzle in enough oil to make a nicely emulsified dressing, about 1/4 cup.
- Make the salad. In the same bowl with the dressing, add the olives, shallots, tomato, bell pepper, parsley, mint, and walnuts. Mix well with a spoon.
- Enjoy! Serve immediately, or cover and refrigerate for up to 3 days.
