Olive and Nut Salad
The Armenian Kitchen's adapted version of Aline Kamakian's Olive and Nut Salad.
Ingredients
- 1½ cups green olives- pitted (I used a combination of pitted Kalamata olives and pimento-stuffed green olives.)
- 2 Roma tomatoes (cut into small dice)
- 1 white onion (medium, finely chopped)
- 1 tbsp red pepper paste (mild)
- 2 tbsp olive oil
- ½ tbsp pomegranate molasses
- lemon (half, juiced)
- ½ cup walnut- pieces ( I used chopped pecans. )
- 2 tbsp parsley (washed and finely chopped)
Instructions
- Cut pitted olives in half.
- Blend together the red pepper paste and olive oil, stirring very well. Add the pomegranate molasses and lemon juice and mix to create a sauce.
- In a bowl, mix together the olives, tomatoes, and onions. Pour the sauce over them, tossing to coat.
- Just before serving, stir in the chopped nuts and parsley.
Notes
Aline suggests serving this in small portions as it is quite filling and is best when served as a side dish or as part of a mezza assortment.
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