Turkish Olive and Walnut Salad

Are you ready for another vintage-inspired recipe? In a season flooded where so many people are focused on acquiring new things, I've enjoyed looking back through old cookbooks and putting an updated vegan spin on some hidden classics. You can check out my other vintage re-do recipes here and here.


This one comes from Vegetarian Dishes from Across the Middle East by Arto der Haroutunian. Originally published in 1983, this collection of classic Middle Eastern recipes was out of print for 20 years before coming back on the market last year. All of the recipes are easily adapted to be vegan and most come together in just a few minutes, making them perfect for entertaining.

You can use any variety of olives you like for this salad, but I prefer Sicilian or Cerignola olives, which are large, green, subtly flavored and readily available at most supermarket olive bars. Look for pre-pitted olives to save yourself some time and energy!


Tsitblig (Turkish Olive and Walnut Salad)
adapted from Vegetarian Dishes from Across the Middle East by Arto der Haroutunian
Yield: 2-4 servings

Salad:
4 oz green Sicilian or Cerignola olives, pitted and coarsely chopped
2 oz walnuts, toasted and chopped
1 small yellow onion, chopped finely
4 green onions, chopped finely
2 T parsley, chopped finely

Dressing:
1/4 c olive oil
2 T lemon juice
2 T pomegranate juice
1/2 tsp red chili flakes

For the salad, toss all ingredients in a medium sized bowl. In a small bowl, whisk together the dressing ingredients and drizzle over the top of the olive and walnut mixture.

Serve with pita bread or whole lettuce leaves, and eat by spooning a bit of the salad onto bread or lettuce.

This salad could also be used to make canapes with baked pita crackers. Or, for a different twist, consider pulsing all the ingredients in a food processor until chunky, for a different take on tapenade.

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