This delicious salad, an Armenian recipe, was said to have been a favorite among shepherds, who needed a quick and accessible meal after working the land all day. With bright green olives and red pomegranate seeds, this dish is a beautiful addition to a dinner party meal or holiday table.
1½ cups green olives, pitted, either whole or sliced
½ small onion, finely chopped
½ cup roughly crushed walnuts
1 tablespoon pomegranate molasses or syrup
1 tablespoon tomato paste
3 tablespoons olive oil
2 tablespoons chopped parsley (optional)
¼ cup fresh pomegranate arils (optional)
1. In a medium mixing bowl, mix the olives, onion, walnuts, parsley, and pomegranate molasses or syrup together.
2. Add the tomato paste and olive oil and mix very well. Set aside for 15 to 20 minutes to allow the flavors to combine.
3. Top with fresh pomegranate arils (if using) and enjoy.
Recipe and photo courtesy The Vegan Armenian Kitchen Cookbook: Recipes and Stories from Armenia and the Armenian Diaspora, written by Lena Tashjian and photographed by Siroon Parseghian. Visit The Vegan Armenian Kitchen
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