A Hatay-style breakfast salad that chops green olives with walnuts, pomegranate molasses, and olive oil into a briny, punchy spread.
15 min prep 5 min rest
Keeps the screen on · step-by-step guide · built-in timer
Set aside the greens and main ingredients so the bowl does not get crowded during dressing.
Pit the olives and chop them coarsely.
Coarsely chop the walnuts with a knife so they keep bite in the salad.
Mix the olives, walnuts, pomegranate molasses, and olive oil.
Rest for 5 minutes before serving so the dressing soaks into the pieces, then plate.
Transfer the mixture to a wide plate without pressing from above so the greens are not crushed.
Check the final salt and acidity balance so it does not release water as it waits.
💡 Tip: Chop the walnuts coarsely; they should give the salad texture.
🍽️ Serving suggestion: Serve on a wide plate without pressing it down.
~180
kcal calories
2
g protein
7
g carbs
16
g fat
5.4g
Sugar
3.9g
Fiber
1459.2mg
Sodium
4.2g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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