Olive, Walnut and Pomegranate Salad

Olive, Walnut and Pomegranate Salad - If you follow me on social media, it will likely not come as a surprise that I love an Olive Salad, despite not being a fan of Olives on their own. Like the rest of the Olive Salads that I have enjoyed, not only is this Salad delicious, it is also packed with bright, vibrant colours making it a beautiful addition to any dinner table. You’ll get a burst of flavour and texture in every bite. The Salty, briny Olives and crunchy Walnuts come together with the tart Pomegranate Arils to create a tantalising combination and an incredible side dish. What’s more? It is ready to enjoy in 10 minutes. Serve alongside other Salads or Mezzes like Ezme or Turkish Tomato, Onion and Parsley Salad. 

Jump to:

• Turkish inspired Olive Salad
• Ingredients and Substitutions
• How to make it
• Variations
• Make Ahead and Storage
• How to serve
• Olive, Walnut and Pomegranate Salad

Turkish inspired Olive Salad

There are various versions of this Turkish Salad. In fact, I have another version coming soon which is the more common version with some Pistachios and Shallots mixed in.

This Salad hails from Gaziantep (A city in Southeastern Anatolia). 

Salads don’t have to be boring and this Salad is the perfect example of that. This Salad combines juicy, sweet and slightly tart Pomegranate Seeds with rich, savoury Olives and toasted, crunchy Walnuts. They are brought together with a delicious dressing made up of Pomegranate Molasses, Pul Biber (Aleppo Pepper), Garlic, Oregano, Sumac, Salt and Pepper, a good squeeze of Lemon and Olive Oil.

This Salad is inspired by one by Claudia Roden. 

Ingredients and Substitutions

For the Salad

Olives - I use a combination of Green and Black Olives. Nocellara Olives are delicious and firm. For Black Olives, Kalamata is my recommendation and preference.

Pomegranate Arils - A pop of colour and texture.

Walnuts - These are roasted to enhance their flavour. Pine Nuts also work but are very expensive at the moment. Pecans also work.

Parsley & Mint - These add colour and flavour. You can use Flat Leaf Parsley or Curly Leaf.

Red Onion - These can be replaced with Shallots or even Spring/Green Onions. White Onions can be overpowering, so I would not recommend them in this case.

Chilli - Just 1 green chopped Chilli is recommended. It adds a hint of heat without being overpowering. This can be skipped or add chopped Jalapeño slices from a jar.

For the Dressing

Lemon - We use the Juice of 1 Lemon for some acidity. You can use Orange Juice instead.

Extra Virgin Olive Oil - A good robust Olive Oil brings everything together.

Sumac - This adds a tart, tangy, lemony and slightly sour flavour.

Garlic - Crushed Garlic or some granules.

Pomegranate Molasses - For a sweet, tart flavour derived from concentrated Pomegranate juice.

Oregano - This can be substituted for dry Thyme or Parsley.

Pul Biber - Aka Aleppo Pepper or add Chilli Flakes or Cayenne Pepper with some Sweet or Smoked Paprika. If using Cayenne or Chilli Flakes, I would suggest adding half or even quarter of the amount.

Salt and Pepper - Brings it all together. I use a fine Sea Salt or Himalayan Salt.

How to make it

Step 1 - Roast the Walnuts

Preheat the oven to 180 C/360 F/Gas Mark 4.

Add the Walnuts to a baking tray and back for 6 - 10 minutes until fragrant and lightly toasted.

Allow to cool and then chop roughly.

Step 2 - Prep the remaining ingredients

Remove the Pomegranate Arils

Roll the Pomegranate on your work surface. Cut a pentagon shape in the top of the Pomegranate and cut/dislodge the top. Then break the Pomegranate apart and remove the seeds from each section.

Tip - Make sure you remove any skin as this can taste bitter.

Chop the remaining Veg

Rinse and chop Olives, Remove the Leaves from the Parsley and Mint stems, and roughly chop. Rinse and chop Olives, Remove the Leaves from the Parsley and Mint stems, and roughly chop. Chop or finely slice the Garlic, Slice the Red Onion finely and Chop the Green Chilli. Remove the Seeds if you like.

Step 3 - Make the Dressing

In a small bowl or a jar with a lid, combine Olive Oil, Lemon and Pomegranate Molasses. Give them a whisk or a shake. Add crushed Garlic, Pul Biber, Sumac, Pomegranate Molasses, Oregano, Salt and Pepper. Whisk it all together.

Note - Or add each element to the bowl seperately as I have done here.

Step 4 - Assemble the Salad

Add the chopped Vegetables and Walnuts to a large bowl. Pour over the dressing. Toss together or mix with a spoon, then taste and adjust seasoning.

Serve immediately or let it sit for 10 - 15 minutes before serving.

Variations

Add Cheese - Add some crumbled Feta or grilled Halloumi.

Change the Nuts - Add some toasted Pine Nuts, Pecans or Pistachios.

Change the Herbs - Add chopped Coriander instead.

Add other Vegetables - Such as Roasted Red Peppers or chopped Tomatoes. 

Add Grains - Add cooked Bulgur, Quinoa or Cous Cous.

Add Orange Juice Instead - We use the Juice of 1 Lemon for some acidity. You can use Orange Juice instead. This adds a sweetness which works well with Sumac.

Make the Dressing differently - Add the dressing ingredients individually to the bowl and mix together instead. This saves on washing up.

Make Ahead and Storage

This Salad keeps well in an airtight container for up to 2-3 days.

To make ahead, prepare the individual elements in advance.

Up to 2-3 days ahead:

• Chop the Vegetables and store in airtight containers.
• Toast the Walnuts and chop and store in an airtight container.
• Make the Dressing and store in an airtight container.
• Assemble just before serving.

How to serve

Serve as part of a meal alongside your favourite Dinner - I like it with Sheet Pan Koobideh Kebab – A weeknight Persian Delight,  Easy One Tray Chicken and Potato Bake with Customisable Marinade or Healthy and Tender Ninja Foodi Chicken Breast.

Serve as part of a Mezze - alongside other dips and salads such as Ezme – A Turkish Dip/Mezze, Easy Lebanese Fattoush Salad with Pomegranate, Muhammara - Red Pepper and Walnut Dip or Authentic Turkish Tomato, Parsley and Red Onion salad.

Serve with hot flatbreads - such as Butter Garlic Naan Bread.

More Turkish Recipes:

Quick Turkish Sumac Onions (5 Minutes Prep)

Izmir Kofte – Baked Turkish meatballs with Potatoes in tomato sauce

Adana Kebab - Turkish Lamb Kebabs

Kumpir - Turkish Street Food Style Jacket Potato

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