Gaziantep-Style Green Olive Salad

Submitted by COOKGIRl

"From turkishcookbook.com. Gaziantep is in the Southeast Anatolia region of Turkey."

 

• Ready In: 10mins
• Ingredients: 11
• Serves: 4

ingredients

• 1⁄2 cup pitted green olive, sliced (I used pimiento stuffed olives)
• 2 green onions, chopped
• 1 -2 garlic clove, minced
• 1 1⁄2 cups fresh flat leaf parsley, chopped
• 1⁄4 cup walnuts, lightly toasted, coarsely chopped
• 2 teaspoons pomegranate paste
• 1⁄4 cup extra virgin olive oil (I used a little less)
• 1⁄2 teaspoon red pepper, powdered
• salt
• pepper

• Garnish

• handful pomegranate seeds (optional)

directions

1. Toss all the ingredients together in a non-reactive bowl.
2. Transfer to a serving platter.
3. Sprinkle the pomegranate seeds all over the top and serve.
4. Note: I set the salad aside for 30 minutes to allow the flavors to mingle.

Reviews

[Mrs Goodall]

I really liked this salad a lot. The combo of flavors is so intriguing and different. I think I will cut back on the parsley next time, just so that the olives stand out a bit more. I used aleppo pepper. This was great as a stand alone salad. We also used it to add more flavor to our lamb stuffed peppers. Thanks for posting CG! Made for CQ 2017, Turkey

 

[Susie D]

Different, delicious, and bursting with unexpected flavors! I chopped this fairly fine and spread onto homemade (flat) pitas and then tossed on the grill for a few minutes. Divine! This is my favorite type of Culinary Quest discovery. It demonstrates how a few additional ingredient(s) can take pantry staples to new cuisines and flavors. Made for CQ#4.

 

[Annacia]

This was a real treat. I used it with flat bread crackers and enjoyed every bite. Had to skip the pomegranate bits as that just aren't available where I live. I think that it would be great as part of a sandwich as well.