The tangy crunch of olives dances on the palate, while pomegranate seeds burst with juicy sweetness, creating a refreshing medley that’s both vibrant and satisfying. I love how this salad instantly elevates any meal, whether it’s a simple lunch or a festive dinner spread. Every bite feels like a joyful celebration of color, flavor, and texture.
Why You’ll Love This Recipe
I enjoy making this Olive Salad with Pomegranate and Walnuts because it’s incredibly quick and easy to prepare, yet feels so elegant. The savory olives paired with sweet, juicy pomegranate seeds create a beautiful contrast that’s both satisfying and refreshing. The crunchy walnuts add texture, while the zesty lemon dressing ties everything together perfectly. I also love how versatile it is—it works wonderfully as a side dish, appetizer, or even a light main course.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup mixed olives (green and black)
1 cup pomegranate seeds
½ cup chopped walnuts
¼ cup finely diced red onion
3 tbsp extra virgin olive oil
2 tbsp freshly squeezed lemon juice
Directions
I start by rinsing the olives under cold water to remove excess brine, then chop them if I want smaller pieces.
In a large mixing bowl, I combine the olives, pomegranate seeds, chopped walnuts, and diced red onion.
In a separate small bowl, I whisk together olive oil and lemon juice until the mixture is smooth.
I pour the dressing over the salad and toss gently to ensure everything is evenly coated.
After tasting, I adjust the seasoning with more lemon juice or a pinch of salt if needed.
I serve it immediately or let it chill in the refrigerator to allow the flavors to meld together.
Servings and Timing
This recipe serves 4 people and takes only about 15 minutes to prepare. Since it’s a no-cook recipe, it’s ideal for when I need something quick yet impressive. It’s a perfect choice for summer gatherings or a bright winter side dish.
Variations
Sometimes I like to switch things up by adding crumbled feta cheese for a creamy touch. Other times, I use almonds or pecans instead of walnuts for a different kind of crunch. Fresh herbs like parsley or mint also work beautifully here, giving the salad an aromatic lift. If I’m in the mood for extra flavor, I toss in diced cucumber or roasted red peppers.
Storage/Reheating
I store any leftover salad in an airtight container in the refrigerator for up to three days. Since it’s best served cold, I don’t reheat it. Before serving again, I give it a gentle stir to refresh the flavors and texture.
FAQs
What makes this Olive Salad with Pomegranate and Walnuts so special?
I think the combination of tangy olives, sweet pomegranate seeds, and crunchy walnuts makes this salad truly unique. It’s not only flavorful but also visually stunning on the table.
Can I make this salad ahead of time?
Yes, I often prepare it a few hours in advance and keep it refrigerated. I just add the dressing right before serving to keep everything fresh and crisp.
What kind of olives should I use?
I like using a mix of green and black olives for depth of flavor. Using pitted ones saves time, and the mix offers a nice balance between salty and mild.
Is this salad healthy?
Absolutely! It’s packed with healthy fats from olives and walnuts, antioxidants from pomegranate seeds, and fresh, whole ingredients that nourish the body.
What can I pair this salad with?
I enjoy serving it alongside grilled chicken, roasted vegetables, or even on its own as a light meal. It also complements Mediterranean-style dishes beautifully.
Conclusion
This Olive Salad with Pomegranate and Walnuts is one of my favorite quick and easy recipes. With its bright flavors, satisfying crunch, and stunning presentation, it never fails to impress. I love how effortlessly it comes together, making it perfect for any occasion—from casual lunches to elegant dinners. Every time I make it, I’m reminded how simple ingredients can create something truly extraordinary.
This Olive Salad with Pomegranate and Walnuts is a vibrant, no-cook dish that combines tangy olives, juicy pomegranate seeds, and crunchy walnuts. With a zesty lemon-olive oil dressing, it’s quick to prepare, visually stunning, and bursting with fresh Mediterranean flavor.
Total Time:15 minutes
Yield:4 servings
Ingredients
1 cup mixed olives (green and black)
1 cup pomegranate seeds
½ cup chopped walnuts
¼ cup finely diced red onion
3 tbsp extra virgin olive oil
2 tbsp freshly squeezed lemon juice
Instructions
Rinse olives under cold water to remove excess brine and chop if desired.
In a large bowl, combine olives, pomegranate seeds, walnuts, and diced red onion.
In a small bowl, whisk together olive oil and lemon juice until smooth.
Pour the dressing over the salad and toss gently to combine.
Adjust seasoning with more lemon juice or a pinch of salt to taste.
Serve immediately or chill for enhanced flavor blending.
Notes
Use pitted olives to save time and effort.
Add crumbled feta or fresh herbs like mint or parsley for extra flavor.
