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Olive Salad with Pomegranate and Walnuts

A festive bowl of flavor, this Olive Salad combines vibrant olives, crunchy walnuts, and juicy pomegranate seeds for a delightful dish perfect for gatherings.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: Mediterranean
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup olives (green and black mixed), pitted and sliced
  • 1/2 cup pomegranate seeds
  • 1/4 cup walnuts, chopped Optional to toast for enhanced flavor
  • 1/4 cup red onion, diced
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • to taste Salt and pepper
  • for garnish Fresh parsley

Method
 

Preparation
  1. Wash olives and pit them if they aren’t pre-pitted, then slice them into rings.
  2. Dice the red onion finely for even distribution in the salad.
  3. Lightly chop the walnuts, optional to toast them in a pan over medium heat for 3-5 minutes.
  4. In a large mixing bowl, combine olives, pomegranate seeds, walnuts, and red onion.
  5. Drizzle olive oil and balsamic vinegar over the salad. Sprinkle salt and pepper to taste and toss gently.
  6. Transfer the salad to a serving dish and garnish with fresh parsley.

Notes

Feel free to substitute walnuts with pecans or use dried cranberries as an alternative to fresh pomegranate seeds. Prepare salad just before serving for freshness. Store in an airtight container for up to 3 days, best enjoyed cold.