An vibrant, tangy and delicious olive salad made with a lot of olives, plus a medley of other chopped vegetables. Such a great chopped salad, and really simple to make.
Add all the salad ingredients to a large bowl, and toss well to combine and mix thoroughly.
For the salad dressing:
Whisk together all the ingredients for the dressing in a small bowl, or add to a jar and shake to combine. Taste for seasoning and adjust if desired.
Add the dressing to the salad right before serving, and toss to combine well. Enjoy!
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Notes
You can use all of one type of olive if you prefer!Make the dressing your own. You can omit the chili flakes or add more and make it even spicier. You can add less pomegranate molasses if you don't want a too tangy dressing, but I really do love the flavor it gives!Making ahead: You can have all the ingredients chopped and prepared for 1-2 days in advance of serving the salad. Just mix the salad ingredients together the day of serving.I personally don't like a very soggy salad, and although this doesn't have lettuce in it the parsley and shredded cucumbers and carrots can get a little soggy when left too long in the dressing, so I would dress the salad right before serving.Storing leftovers: As mentioned, once the salad is dressed it will get a little soggy. Some people love it that way! My husband really enjoys leftover olive salad. It'll last 1-2 days tightly covered in the fridge.