OLIVE SALAD
This Mediterranean / Middle Eastern Olive Salad is one of those dishes that just feels good. It's fresh, light, and full of flavor. It's great on its own, but I also love serving it alongside hummus, grilled vegetables, or as a topping for a warm bowl of quinoa or couscous.This salad has quickly become a go-to in my kitchen. I hope you love it as much as I do!
Ingredients
For the Salad:
- 1/2 cucumber finely chopped
- 1 carrot finely chopped
- 1/2 red bell pepper finely chopped
- 1 long green pepper finely chopped
- 1 tomato finely chopped
- 1/4 cup pomegranate seeds
- 1/2 cup walnuts chopped
- 100 g 3.5oz green olives, pitted and chopped
- 1 cup parsley loosely packed, chopped
- 1/2 cup mint loosely packed, chopped
- 1/2 red onion finely chopped
For the Dressing:
- Juice of 1 lemon
- 2 tbsp pomegranate molasses
- 2 tbsp olive oil
- 1/2 tsp dried mint
- 1/2 tsp paprika
- 1/2 tsp sumac
- 1/2 tsp cumin
- 1-2 tbsp red pepper paste adjust to taste
- salt to taste
Instructions
- Start by finely chopping all the veggies and toss them into a large bowl.
- Then add walnuts, olives, herbs, and pomegranate seeds.
- You can either make the dressing separately and add later or directly add the red pepper paste, all spices, pomegranate molasses, lemon juice, and olive oil.
- Season with salt to taste.
- Toss everything well to make sure the dressing evenly coats all the ingredients.
- Let the salad sit for at least 5-10 minutes for the flavors to mingle. Enjoy!