Hatay-style olive salad combines cracked green olives, tomato, and wild thyme for a bright, tangy breakfast side.
10 min prep
Keeps the screen on · step-by-step guide · built-in timer
Coarsely chop the green olives, making sure no pits remain.
Dice the tomato small and drain off excess juice.
Mix the zahter, pomegranate molasses, and olive oil in a bowl.
Toss the olives and tomato with the dressing and rest briefly.
Serve the salad cool or at room temperature.
Serve hot while the surface is glossy; if it cools, the crisp edges soften.
💡 Tip: If the olives are very salty, soaking them briefly in water opens up the balance of the salad.
🍽️ Serving suggestion: Serve cool with pomegranate molasses drizzled over the top.
~132
kcal calories
2
g protein
6
g carbs
11
g fat
3.5g
Sugar
3g
Fiber
781.8mg
Sodium
1.6g
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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