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Olive salad fully mixed and ready to serve, with a lemon wedge on the side.
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5 from 2 votes

Olive Salad Recipe

Olive Salad is bright, bold, and full of fresh flavor - juicy olives, sweet pomegranate, and a homemade smoky citrus dressing you'll love!
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Salad, Side Dish
Cuisine: American
Diet: Gluten Free
Skill Level: Beginner
Servings: 4 Servings
Author: Rena

Ingredients

Salad:

  • 2 cups green olives or 2 small 5oz jars, halved
  • 1 pomegranate seeds of
  • 1 cup cherry tomatoes chopped
  • 1 small red onion chopped
  • Half bunch parsley chopped (1/3 cup)
  • 1/2 cup chopped walnuts

Dressing:

  • 3 tablespoons pomegranate molasses
  • 1 lemon juiced
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon cumin
  • 1 teaspoon smoked paprika
  • Kosher salt and pepper

Instructions

  • In a small bowl, whisk the dressing ingredients until smooth. (3 tablespoons pomegranate molasses, 1 lemon, 2 tablespoons extra virgin olive oil, 1/2 teaspoon cumin, 1 teaspoon smoked paprika, and Kosher salt and pepper)
    Hand holding a glass measuring cup filled with smoky pomegranate molasses dressing.
  • Half the 2 cups green olives (or chop them smaller) and add them to a large bowl.
    Bowl of halved green olives surrounded by prepped salad ingredients like tomatoes, parsley, and onion.
  • Add in the 1 pomegranate arils, 1 cup cherry tomatoes, 1 small red onion, Half bunch parsley, and 1/2 cup chopped walnuts.
    Large mixing bowl with olives, walnuts, parsley, tomatoes, pomegranate seeds, and red onion arranged neatly.
  • Drizzle with the dressing and toss to combine.
    Dressing being poured over the salad ingredients in the bowl.

Notes

  • Green olives can be swapped for Kalamata or Castelvetrano for a deeper, more complex flavor
  • Walnuts add crunch but can be replaced with almonds, pecans, or pistachios
  • Use fresh pomegranate seeds for best texture; jarred seeds may be softer
  • Pomegranate molasses substitute: mix balsamic vinegar with a little honey
  • For nut-free: swap walnuts with sunflower or pumpkin seeds
  • Fresh parsley can be replaced with mint or cilantro; use half the amount if using dried
  • Dressing should be whisked until smooth so the molasses fully blends
  • Let salad sit 10-15 minutes after mixing to help flavors come together
  • Salad stores well for up to 3 days and does not get soggy in the fridge
  • Best served chilled or at room temperature - no reheating needed

Nutrition

Calories: 384kcal | Carbohydrates: 35g | Protein: 5g | Fat: 28g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 14g | Sodium: 1650mg | Potassium: 466mg | Fiber: 8g | Sugar: 20g | Vitamin A: 1123IU | Vitamin C: 39mg | Calcium: 86mg | Iron: 2mg