Olive Salad with Lemon-Pomegranate Dressing

Give olives the spotlight they deserve with this olive salad recipe, complete with buttery Castelvetrano olives, fresh herbs, bell peppers, and a sweet-tart pomegranate dressing. It’s ready in 10 minutes or less!

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.

Prep Time: 10 mins

Total Time: 10 mins

Servings: 6

Ingredients:
For the Dressing
3 tablespoons pomegranate molasses

1 lemon, juiced

1 teaspoon Urfa Biber

½ teaspoon paprika

½ 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

½ cup chopped fresh parsley

½ cup chopped fresh mint

½ cup chopped walnuts

Instructions:

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