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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!
Prep Time20 minutes
Course: lunch
Keyword: olive salad, vegan salad, vegan salad recipes

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!