Turkish Green Olive Salad with Lemon and Parsley
This Turkish Green Olive Salad with Lemon and Parsley is a vibrant, zesty dish that combines the robust flavors of the Mediterranean. It's a refreshing side that's perfect as part of a mezze platter or to accompany any main dish.
Equipment
- Chef's knife
- Cutting board
- Citrus juicer (optional)
- Mixing bowl
- Measuring cups and spoons
Ingredients
- 1 cup green olives, pitted and sliced 150g
- 1 medium red onion, thinly sliced
- 1 large lemon, zest and juice
- 1/2 cup fresh parsley, finely chopped 30g
- 2 tablespoons olive oil, extra virgin 30ml
- 1 clove garlic, minced
- 1/2 teaspoon cumin, ground 2g
- 1/4 teaspoon red pepper flakes 1g
- Salt and black pepper, to taste
Instructions
- Begin by preparing your ingredients. Pit and slice the green olives if not already done. Thinly slice the red onion and mince the garlic clove.
- In a large mixing bowl, combine the sliced green olives and thinly sliced red onion.
- Zest the lemon and add it to the bowl with the olives and onion. Then, cut the lemon in half and squeeze its juice into the mixture, making sure to avoid any seeds.
- Add the finely chopped fresh parsley to the bowl. This will bring a fresh and herby dimension to the salad.
- Drizzle the extra virgin olive oil over the olive mixture. The quality of the olive oil can really elevate this dish, so use the best you can find.
- Add the minced garlic, ground cumin, and red pepper flakes to the bowl. These spices will give the salad a warm depth of flavor and a hint of heat.
- Season the salad with salt and freshly ground black pepper to your taste. Remember that the olives are already quite salty, so you may not need much additional salt.
- Gently toss all the ingredients together until everything is well coated with the lemon juice and olive oil. Taste and adjust the seasoning if necessary.
- Allow the salad to sit for about 10 minutes before serving to let the flavors meld together.
- Serve this salad as a refreshing side dish, or as part of a mezze platter with other small dishes.
Notes
If you prefer a milder onion flavor, you can soak the sliced onions in a bowl of ice water for about 10 minutes before adding them to the salad.
This salad can be made ahead of time and refrigerated for up to 2 days, but it's best enjoyed fresh.
For a variation, try adding diced tomatoes or cucumber for an extra crunch and freshness.
If you're serving this as part of a mezze, complement it with other dishes like hummus, baba ganoush, and warm pita bread.