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–+ servings
Green olive salad with tomatoes, onions and herbs in a white bowl and two forks inside it.
5 from 2 votes

Green Olive Salad

By Zerrin & Yusuf
A healthy and tangy fresh salad with green olives for a light summer lunch. A perfect side dish for dinner parties too.
Yields: 2 servings
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PREP 10 minutes
COOK 0 minutes
TOTAL 10 minutes

INGREDIENTS
 

Salad:

  • 1 small onion, chopped
  • ¼ teaspoon salt
  • 1 teaspoon sumac
  • 1 stalk green onion, chopped (optional)
  • 1 cup cherry tomatoes, halved (other type of tomatoes are ok too)
  • ¼ cup parsley, chopped
  • ¼ cup fresh dill, chopped
  • 1 cup green olives, pit removed, chopped

Dressing:

  • 1 tablespoon lemon juice, freshly squeezed
  • 2 tablespoons olive oil
  • 1 tablespoon pomegranate molasses

INSTRUCTIONS
 

  • In a medium bowl, combine chopped onion, salt and sumac. Massage them with your hand so that all pieces are coated with salt and sumac.
  • Add in the chopped green onions, tomatoes, parsley and dill. Toss in the green olives.
  • Whisk together the lemon juice, pomegranate molasses and olive oil.
  •  Pour it over the salad and stir well.

NOTES

  1. Drain the olives well.
  2. If the olives are not pitted, pit them first.
  3. You can chop the olives or leave them whole.
  4. You can use a combination of black and green olives.
  5. Nutrition information is approximate and meant as a guideline only.

NUTRITION

Calories: 278kcalCarbohydrates: 15gProtein: 2gFat: 25gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 18gSodium: 1362mgPotassium: 351mgFiber: 4gSugar: 8gVitamin A: 1776IUVitamin C: 39mgCalcium: 79mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

ADDITIONAL INFO

Course Salad
Cuisine Turkish
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