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Olive and Walnut Salad or Shepherd’s Dinner

This is Lena Tashjian's Olive and Walnut Salad from her wonderful cookbook The Vegan Armenian Kitchen.
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Prep Time 15 minutes
Resting Time 20 minutes
Total Time 35 minutes
Course Salad

Ingredients
  

  • 1½ cups green olives (pitted, either whole or sliced)
  • ½ onion, small (finely chopped)
  • ½ cup walnuts (roughly crushed)
  • 2 tbsp parsley (chopped, optional)
  • 1 tbsp pomegranate molasses or syrup
  • 1½ tbsp tomato paste
  • 3 tbsp olive oil (to taste)
  • ¼ cup fresh pomegranate arils (optional)

Instructions
 

  • Mix the olives, onion, walnuts, parsley, and pomegranate molasses or syrup together in a bowl. 
  • Add the tomato paste and olive oil, and mix well. Set aside for 15 to 20 minutes to allow the flavors to combine. 
  • Top salad with fresh pomegranate arils, if using, and enjoy. 
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