This Olive Salad with Pomegranate and Walnuts (often known as Zeytin Piyazı) is a vibrant Turkish side dish that is bursting with bold, contrasting flavors. Combining the briny richness of olives with the tart sweetness of pomegranate molasses and the earthy crunch of walnuts, every bite is a delightful surprise.
With a ruby-red dressing made from paprika paste and olive oil, this salad is as beautiful as it is delicious, making it a perfect centerpiece for breakfast spreads or mezze platters.
Recipe Details
- Flavor Profile: A complex interplay of salty olives, sweet-tart pomegranate molasses, savory onion, and a gentle heat from Aleppo pepper.
- Texture: The salad offers a satisfying crunch from the walnuts and fresh peppers, balanced by the tender olives and juicy pomegranate seeds.
- Time: 15 minutes prep.
- Difficulty: Very Easy. It involves chopping and whisking, with no cooking required.
What You’ll Need
To make this recipe, you will need a large mixing bowl to toss the salad and massage the dressing into the vegetables. A sharp knife is essential for julienning the peppers and slicing the onion thinly. The ingredients rely on high-quality pantry staples like pomegranate molasses and paprika paste, which provide the signature Turkish flavor profile.
Ingredient Notes
- Paprika Paste (Biber Salçası) – This concentrated red pepper paste is a staple in Turkish cooking. It adds deep color and savory sweetness. You can use mild or spicy versions.
- Pomegranate Molasses – A thick, tangy syrup made from reduced pomegranate juice. It provides the essential sour-sweet kick.
- Aleppo Pepper (Pul Biber) – These crushed chili flakes have a mild heat and fruity aroma.
- Olives – Use a mix of green and black pitted olives for visual appeal and flavor variety. Green olives tend to be tangier, while black are earthier.
- Walnuts – Roughly chopped walnuts add a crucial crunchy texture and nutty flavor that complements the pomegranate perfectly.
- Onion & Bell Pepper – Thinly sliced onion and julienned red pepper provide freshness and crunch. Massaging them with the dressing softens their raw bite.
- Pomegranate Seeds – Fresh seeds (arils) add a jewel-like finish and bursts of juicy sweetness.
Add-ins and Substitutions
- Herbs – While parsley is traditional, fresh mint or dill would also pair beautifully with these flavors.
- Tomato – Diced firm tomatoes can be added for extra juiciness, though the salad won’t keep as long.
- Spice – If you can’t find Aleppo pepper, a mix of sweet paprika and a pinch of cayenne makes a decent substitute.
- Cheese – Crumbling some feta cheese on top adds a creamy, salty element that works well with the olives.
How to Make Olive Salad Pomegranate Walnuts
- Prepare the Dressing: In a large mixing bowl, combine the paprika paste, olive oil, pomegranate molasses, pul biber (Aleppo pepper), dried thyme, and salt. Whisk until well blended and emulsified.
- Massage the Vegetables: Add the thinly sliced onion and julienned bell pepper to the bowl with the dressing. Use your clean hands to gently massage the vegetables for a minute. This softens the onions and ensures they are fully coated with the flavorful paste.
- Combine with Olives and Walnuts: Add the pitted olives (1 cup) and roughly chopped walnuts (1/2 cup) to the bowl. Toss gently with a spoon to ensure everything is evenly coated with the dressing and spices.
- Add Fresh Parsley: Stir in the chopped fresh parsley (1/4 cup), mixing well to distribute it throughout the salad.
- Garnish and Serve: Transfer the salad to a serving dish. Sprinkle the fresh pomegranate seeds generously over the top for a burst of color and sweetness.
Pro Tip: Massaging the onions with the dressing is a traditional technique that makes a huge difference. The salt and acidity in the dressing break down the harshness of the raw onion, making it sweeter and more palatable.
Recipe Tips
- Olive Choice: Since olives are the main ingredient, use good quality ones. If your olives are very salty, you may want to rinse them or reduce the added salt in the dressing.
- Pomegranate Molasses: Do not substitute this with regular molasses or balsamic vinegar; the flavor is distinctively tart and fruity. You can find it in Middle Eastern markets or online.
- Resting Time: While delicious immediately, letting the salad sit for 15-30 minutes allows the walnuts to absorb some of the dressing flavor.
FAQs
- Is this spicy? The paprika paste and Aleppo pepper add a mild warmth, but it is not typically “hot.” You can adjust the amount of pepper to suit your taste.
- How long does it keep? This salad keeps incredibly well in the fridge for 3-4 days. The flavors actually deepen over time, making it great for meal prep.
- Can I use tomato paste? If you absolutely cannot find paprika paste, you can use tomato paste, but add a teaspoon of smoked paprika to mimic the pepper flavor.
Serving Suggestions
- Breakfast: In Turkey, this is a classic breakfast dish served with eggs, cheeses, and cucumbers.
- Bread: Serve with crusty bread or simit (Turkish sesame bagel) to scoop up the juices.
- Side Dish: It pairs perfectly with grilled meats, kebabs, or roasted chicken.
Make This Recipe in Advance
- Marinating: As mentioned, this salad benefits from marinating. Make it an hour before serving for the best flavor integration.
- Prep: You can chop the vegetables and seed the pomegranate a day in advance.
Olive Salad with Pomegranate and Walnuts
- Total Time: 15 minutes
- Yield: 4 Servings 1x
Description
This Olive Salad with Pomegranate and Walnuts (often known as Zeytin Piyazı) is a vibrant Turkish side dish that is bursting with bold, contrasting flavors. Combining the briny richness of olives with the tart sweetness of pomegranate molasses and the earthy crunch of walnuts, every bite is a delightful surprise. With a ruby-red dressing made from paprika paste and olive oil, this salad is as beautiful as it is delicious, making it a perfect centerpiece for breakfast spreads or mezze platters.
Ingredients
The Dressing
- 2 tablespoons paprika paste (biber salçası)
- 3 tablespoons olive oil
- 2 tablespoons pomegranate molasses
- 1 teaspoon Aleppo pepper (pul biber) or red chili flakes
- 1 teaspoon dried thyme
- 1/2 teaspoon salt (taste your olives first; adjust accordingly)
The Salad
- 1 medium onion, thinly sliced
- 1 red bell pepper (or paprika pepper), julienned
- 1 cup pitted olives (green, black, or a mix)
- 1/2 cup walnuts, roughly chopped
- 1/4 cup fresh parsley, chopped
- Seeds of 1 pomegranate (for garnish)
Instructions
Prepare the Dressing
In a large mixing bowl, combine the paprika paste, olive oil, pomegranate molasses, Aleppo pepper, dried thyme, and salt. Whisk: Mix until well blended and emulsified.
Massage the Vegetables
Add the thinly sliced onion and julienned bell pepper to the bowl with the dressing. Technique: Use your clean hands to gently massage the vegetables for a minute. This softens the raw onions, removes their harsh bite, and ensures they are fully coated with the flavorful paste.
Combine
Add the pitted olives and chopped walnuts to the bowl.
Toss
Stir gently with a spoon to ensure everything is evenly coated with the dressing.
Add Herbs
Stir in the chopped fresh parsley, mixing well to distribute it throughout the salad. Rest (Optional): If you have time, let the salad sit for 15–30 minutes to allow the walnuts to absorb some of the dressing.
Serve
Transfer the salad to a serving dish. Garnish: Sprinkle the fresh pomegranate seeds generously over the top for a burst of color and sweetness.
Notes
The “Massage” Step: Do not skip massaging the onions! The salt and acidity in the dressing break down the cellular structure of the raw onion, making it sweeter, softer, and much more palatable.
Ingredient Authenticity: Try to find Pomegranate Molasses (a thick, tart syrup) rather than pomegranate juice. Also, Paprika Paste (biber salçası) is distinct from tomato paste; if you must use tomato paste, add a teaspoon of smoked paprika to mimic the pepper flavor.
Salt Warning: Olives and paprika paste can both be quite salty. Taste your olives before adding the full 1/2 teaspoon of salt to the dressing.
Storage: Unlike leafy salads, this dish keeps incredibly well in the fridge for 3–4 days. The flavors actually deepen over time, making it excellent for meal prep.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish / Mezze
- Method: No-Cook / Chopping
- Cuisine: Turkish
Nutrition
- Serving Size: 1/4 of Recipe
- Calories: 290
- Sugar: 9g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: turkish olive salad, zeytin piyazi, pomegranate walnut salad, healthy mezze recipes, vegan breakfast ideas, mediterranean diet recipes, pomegranate molasses recipes
