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