Tomato and Walnut Salad
Finely diced tomatoes and onion with walnuts, sumac and a sweet-tart pomegranate dressing.
Last updated:
Green Olive Salad
Zeytin Salatası
Green olives, tomato, parsley and spring onion in a tangy pomegranate and lemon dressing.
- Prep
- 10 min
- Cook
- 0
- Rest
- 0
- Total
- 10 min
- Servings
- 4
Ingredients
- 1 Large tomato
finely diced
- 3 ½ oz Whole cured green olives
pit before mixing
- 10 g Parsley leaves
finely chopped
- 1 Spring onion
finely sliced
- 1 tbsp Lemon juice
- 1 tbsp Pomegranate molasses
- 2 tbsp Olive oil
- ¼ tsp Turkish red pepper flakes
- Table salt, to taste
Method
Put the diced tomato in a bowl and add a little salt. Remove the pits from the olives while preparing the remaining ingredients.
Add the olives, parsley and spring onion. Stir in the lemon juice, pomegranate molasses, olive oil and red pepper flakes. Taste before adding more salt, then serve immediately.
Cooking guidance
Use cured green olives rather than raw olives. Dice the tomato and chop the parsley finely so the dressing spreads through the salad. Serve after mixing.
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