Salads and appetizers
ChefLoubna Fawaz
Olive and Pomegranate Salad
A flavorful vegetarian salad that’s great for parties — you can prepare it in advance so the flavors have time to meld. Simple ingredients you likely already have at home.
An innovative olive salad made with ingredients you probably have at home!
Ingredients
Start here, then move straight into the method.
- 1 large jar of pitted green olives
- 4 tablespoons chopped fresh cilantro
- 4 tablespoons chopped parsley
- 4 garlic cloves
- 1/2 lemon
- 1 tablespoon paprika or sweet ground red pepper
- a pinch of oregano or wild thyme (za'atar)
- 3 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- 2 tablespoons pomegranate seeds for garnish
- How to Make Falafel Salad
Method
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- You can use pitted olives stuffed with tomato or regular green olives according to preference and availability, but the important thing is that they are pitted
- Wash the olives well and place them in a colander to drain off the water
- Add the chopped parsley and cilantro and mix them with the olives
- Add whole, unmashed olives. You can add extra garlic according to taste — it serves more as a garnish in this dish than a flavoring
- Chop half a lemon, including its peel, to retain a strong flavor, but chop it into very small cubes
- Add the paprika, oregano, balsamic vinegar, and olive oil. You can add more vinegar and oil if needed or to taste
- Olive salad can be prepared ahead of serving and refrigerated to allow the flavors to meld
- Garnish with pomegranate seeds when serving for a pretty, varied color
- This olive salad can be kept in the refrigerator for several days without affecting the taste; it will retain its quality
- How to make falafel salad
Recipe tags
Salads and appetizersLevantVegetarianVeganDairy freeGluten freeNut freeEgg free
Notes and serving ideas
- How to Make Falafel Salad
