The Estate Tableat Copperopolis
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Levantine · Salad

Green Olive and Pomegranate Salad

Briny green olives meet juicy pomegranate seeds, a mint dressing and crushed toasted walnuts. It is sharp, sweet and fresh, and goes with almost any grilled meat or flatbread.

  • YieldServes 6 as a side
  • Hands-on15 min
  • Total15 min
  • Difficulty

Ingredients

Salad

  • 300 ggreen olives, pitted
  • 1 clovegarlic, minced
  • 150 gpomegranate arils

Dressing

  • 80 mlpomegranate juice
  • 20 gfresh mint, chopped, plus extra leaves to finish
  • 3 tbspextra-virgin olive oil
  • to tastesalt
  • to tasteblack pepper

To serve

  • 30 gwalnuts, roasted and crushed

Diet

  • Vegetarian (lacto-ovo)
  • Vegan

Contains

  • Tree nuts
  • Walnut
  • Olive
  • Pomegranate
  • Nightshades (any)
  • Bell (sweet) pepper
  • Onion family (any)
  • Garlic
  • Mint
  • Black and white pepper

Taste

  • Sweet
  • Sour / bright
  • Salty
  • Umami / savory
  • Bitter
  • Richness / fat
  • Herbal / fresh

Season

  • Any season

Occasion

  • Entertaining

Effort

  • Under 20 min active
  • Under 30 min total
  • Difficulty 1
  • Make-ahead friendly

Nutrition

  • Calories: low
  • Protein: low
  • Carbs: low
  • Fat: moderate
  • Fiber: moderate
  • Sodium: high

Budget

  • Budget: low

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