Rewritten Title:
“A Flavorful Twist: Discover the Unique Olive Salad Recipe Loved in Iranian Cuisine”
The Art of Iranian Salads: A Culinary Tradition
Salads have always held a special place in Iranian cuisine—whether as an appetizer, a side dish, or even a main course. As autumn arrives, vibrant and colorful salads take center stage on dining tables. Ingredients like spinach, tangerines, and pomegranates are staples, and no spread feels complete without them. The variety is endless, from classic Caesar salads to hearty pasta salads that can satisfy as a full meal.
Olive Salad: A Standout Dish for Gatherings
Among these, olive salad stands out as a uniquely flavorful and nutritious option, perfect for entertaining guests. This dish combines pitted olives with tomatoes, onions, walnuts, and a special dressing made from olive oil, pomegranate paste, and spices. Below, we share an easy-to-follow recipe so you can recreate this delicious salad at home.
Ingredients for Olive Salad
- Pitted olives: 2 cups
- Tomatoes: 2 (peeled and diced)
- Chopped parsley: 2 tbsp
- Crushed walnuts: 3 tbsp
- Red onion: 1 (thinly sliced)
- Olive oil: 3 tbsp
Dressing Ingredients:
- Pepper paste: 1 tsp
- Pomegranate paste: 3 tbsp
- Tomato paste: 1 tsp
- Salt, black pepper, and paprika: To taste
Step-by-Step Preparation
- Combine the Base: Place whole olives in a bowl, then add sliced onions.
- Add Fresh Ingredients: Mix in diced tomatoes, parsley, and crushed walnuts.
- Prepare the Dressing: In a separate bowl, whisk together olive oil, pomegranate paste, pepper paste, tomato paste, salt, black pepper, and paprika until smooth.
- Toss and Serve: Pour the dressing over the salad, mix thoroughly, and enjoy!
Key Tips for the Perfect Olive Salad
- Seasonal Twist: Add pomegranate seeds if they’re in season for extra freshness.
- Olive Benefits: Black olives are rich in vitamin A, supporting eye health, and contain anti-inflammatory properties that may benefit heart health and blood sugar regulation.
- Removing Bitterness: If your olives are bitter, rinse them 3-4 times in water, then soak in lightly salted water with olive oil and golpar (Persian hogweed) for a balanced flavor.
- Quality Matters: Use high-quality pomegranate paste—preferably from trusted vendors—and dilute with vinegar if too thick.
This olive salad is more than just a dish—it’s a celebration of Iranian culinary heritage, blending nutrition, taste, and tradition. Try it today and bring a taste of Iran to your table!
(Source: Fararu)