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Olive Salad with Pomegranate and Walnuts

A vibrant and refreshing salad combining briny olives, sweet-tart pomegranate seeds, and hearty walnuts, perfect for any occasion.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 200
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 1 cup mixed olives (green and black)
  • 1 cup pomegranate seeds
  • 1/2 cup walnuts, roughly chopped
Dressing
  • 3 tablespoons olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • to taste Salt and pepper
Garnish
  • Fresh herbs (optional, e.g., parsley or mint) For garnish

Method
 

Preparation
  1. Rinse the olives under cold water to remove excess brine. Pat dry and slice into desired sizes.
  2. Cut the top off the pomegranate and gently score the skin. Submerge it in a bowl of water and break apart to collect the seeds.
  3. Roughly chop the walnuts until in bite-sized pieces.
Assembly
  1. In a large mixing bowl, combine the olives, pomegranate seeds, and walnuts.
  2. Drizzle with olive oil and lemon juice, and season with salt and pepper. Toss gently to combine.
  3. Garnish with fresh herbs if desired.
  4. Serve fresh and enjoy!

Notes

For the best flavor, prepare just before serving. Store leftovers in an airtight container for up to 2 days. Avoid freezing for optimal texture.