An innovative olive salad made with ingredients you probably have at home!

Ingredients:

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

Method:

You can use pitted and tomato-stuffed olives or plain pitted green olives depending on your preference — but make sure they are pitted.
Rinse the olives well and drain them to remove excess water.
Add the chopped parsley and cilantro and mix them with the olives.
Add the whole garlic cloves (not crushed). You can add more garlic if you like — here it acts partly as a garnish as much as for flavor.
Finely chop the half lemon with its peel to retain a strong lemon flavor. Chop into very small pieces.
Add the paprika, oregano, balsamic vinegar and olive oil. Adjust the amount of vinegar and oil to taste.
You can prepare the olive salad ahead of time and keep it in the refrigerator so the flavors blend well.
Garnish with pomegranate seeds at serving time for a beautiful mixed color.
You can store the olive salad in the fridge for several days without significant change in flavor; it will remain good.

This wonderful, easy olive salad recipe is from a friend of the Shou Tabkhin AlYoum group:

For the falafel salad recipe click this link:

#recipes #salad #salads #olive_salad #green_olives #vegetarian_recipes #ShouTabkhinAlYoum

Olive and Pomegranate Salad

Prep checklist