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Olive Salad with Pomegranate & Walnuts

A vibrant Mediterranean-inspired salad with olives, pomegranate, and toasted walnuts.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: Mediterranean, Middle Eastern
Calories: 210

Ingredients
  

Salad
  • 2 cups mixed olives pitted
  • 0.5 cup pomegranate arils
  • 0.5 cup walnuts toasted and chopped
  • 0.25 cup red onion finely diced
  • 2 tbsp fresh parsley chopped
  • 1 tbsp fresh mint sliced
Dressing
  • 3 tbsp olive oil
  • 1.5 tbsp lemon juice
  • 0.5 tsp lemon zest
  • 0.25 tsp ground cumin
  • 0.25 tsp black pepper
  • 1 pinch sea salt optional

Equipment

  • Mixing bowl
  • Knife
  • Cutting board
  • Small bowl
  • Serving bowl

Method
 

  1. Slice olives if needed and place them in a large bowl.
  2. Toast walnuts in a dry skillet over medium heat for 3–5 minutes until fragrant. Cool.
  3. Add pomegranate arils, walnuts, red onion, parsley, and mint to the bowl.
  4. In a small bowl whisk olive oil, lemon juice, zest, cumin, pepper, and salt.
  5. Pour dressing over salad and toss gently.
  6. Let rest 10 minutes before serving for best flavor.

Notes

Use a mix of olives for best flavor. Taste before adding salt since olives vary in saltiness.