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Home » Appetizers » Green Olive, Tomato and Pomegranate Salad

Published: Nov 28, 2017 · Modified: Oct 21, 2020 by Nancy · This post may contain affiliate links · This blog generates income via ads

Green Olive, Tomato and Pomegranate Salad

This Green olive, Tomato and Pomegranate Salad seems like an odd combination..until you think about it. Salty, sweet and sour is always a winner and this salad captures that combination beautifully.  Simple to prepare and incredibly versatile,  it is just the thing for exhausted tastebuds.

Sweet, salty and a little sour, this Green Olive, Tomato and Pomegranate Salad can double as an appetizer, main course or snack!

This Green Olive, Tomato and Pomegranate Salad or Nar Eksili Yesil Zeytin Salatasi, is a Turkish dish and one of my favorites from my newest cookbook acquisition  "Istanbul and Beyond, Exploring the Diverse Cuisines of Turkey" by Robyn Eckhardt. Robyn and her photographer husband, David Hagerman, have traveled extensively through Turkey, having fallen in love with both the food and the culture. This book  focuses on the eastern half of the country, where their travels revealed not only a beautiful landscape, but also rich and diverse regional cuisines. Luckily for us, they have documented their journey with an incredible array of delicious dishes and mouth watering  photographs.

To say that I am a fan of this cookbook would be an understatement. After going through almost an entire pad of post it notes marking recipes I wanted to make, I finally gave up - "who am I kidding? I'm going to make everything!!".

Choosing the first recipe was an almost impossible task, but I settled on this Green Olive, Tomato and Pomegranate Salad that I tasted at Melissa's Produce. After almost a week of holiday indulgence, I was craving something lighter with a more vibrant taste and this salad delivered. Salty olives, juicy tomatoes, a little heat from chiles all wrapped in a lemon and pomegranate molasses dressing.. is your mouth watering yet??

Sweet, salty and a little sour, this Green Olive, Tomato and Pomegranate Salad can double as an appetizer, main course or snack!

Robyn notes that this salad  works equally well as an appetizer nibble or mezze  or as part of a breakfast spread, as it is eaten in Turkey.

I discovered it's also fabulous spooned over some chicken breasts I'd roasted with za'atar but it would also be good over just plain roasted chicken... or on top of a nice helping of salad greens.. or.. well, let's be honest, it's just delicious no matter when or how you eat it!!

Sweet, salty and a little sour, this Green Olive, Tomato and Pomegranate Salad can double as an appetizer, main course or snack!
Sweet, salty and a little sour, this Green Olive, Tomato and Pomegranate Salad can double as an appetizer, main course or snack!

Green Olive, Tomato and Pomegranate Salad

Sweet, salty and a little sour, this Green Olive, Tomato and Pomegranate Salad can double as an appetizer, main course or snack! 
5 from 2 votes
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Course: appetizer/ dinner
Cuisine: Middle Eastern
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4
Calories: 1346kcal
Author: Nancy Buchanan

Ingredients

  • ½ cup fruity green olives I used castelvetrano olives
  • 3 green onions, thinly sliced
  • 2 long sweet or hot red chiles, stemmed, seeded and thinly sliced holland or cayenned
  • ¼ cup fruity olive oil
  • 1 Tablespoon fresh lemon juice
  • 1 Tablespoon Pomegranate molasses
  • ¼ cup loosely packed coarsely chopped fresh parsley leaves
  • 5 cherry tomatoes, cut into quarters

Za'atar Roasted Chicken Breasts

  • ¾ pound skinless, boneless chicken breasts or thighs
  • 2 Tablespoons olive oil
  • 1 Tablespoon za atar spice blend

Instructions

  • Taste the olives. If they are very salty, drain, place in a medium bowl, cover with cold water and set aside for an hour. Drain and pat dry with paper towels.
  • Place the olives in a medium bowl and add the green onions and chiles. Add the olive oil, lemon juice and pomegranate molasses.
  • If the olives contain pits, slice and remove the pits. 
  • Toss and adjust the seasoning with more lemon juice, molasses and/or salt.
  • Refrigerate until ready to serve. Bring to room temperature and add the tomatoes and parsley. Stir and serve! 

Roasted Za 'atar chicken breasts

  • Pre heat oven to 375 degrees. Line a sheet pan with foil. Add the chicken breasts and drizzle with 2 Tablespoons olive oil. Sprinkle Za 'atar over chicken breasts. 
  • Add the chicken breasts and drizzle with 2 Tablespoons olive oil.
  • Place in the oven and cook for 20 - 25 minutes until the chicken is cooked through and registers 165 degrees on a meat thermometer. 
  • Remove from the oven and serve with the Cherry Tomato Green Olive Salad.

Nutrition

Calories: 1346kcal | Carbohydrates: 34g | Protein: 76g | Fat: 102g | Saturated Fat: 14g | Cholesterol: 217mg | Sodium: 1485mg | Potassium: 1916mg | Fiber: 7g | Sugar: 17g | Vitamin A: 3415IU | Vitamin C: 187.3mg | Calcium: 187mg | Iron: 9.8mg
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Reader Interactions

Comments

  1. classic casual home says

    November 29, 2017 at 1:31 pm

    5 stars
    This looks great...and so colorful. I just pinned it!

    Reply
  2. Cathy A says

    December 01, 2017 at 9:39 pm

    5 stars
    This olive salad is so unique and now one of my favorite dishes.

    Reply
    • Nancy says

      December 02, 2017 at 7:49 am

      Me too Cathy! After making it to shoot, I had some for lunch, then spooned it over greens and chicken for dinner - come summer I think this will be on the menu A LOT!!!

      Reply
  3. Robyn Eckhardt says

    December 11, 2017 at 9:35 am

    Thank you Nancy! Great idea to serve over chicken breasts!
    Happy Holidays.....

    Reply
    • Nancy says

      December 11, 2017 at 10:59 am

      Hi Robyn! You are so welcome and Happy Holidays to you as well! I absolutely adore your book!! Is there a way to get on your list for your next photo workshop in Istanbul?? I am really, really interested in going!!!

      Reply

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