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Smashed Olive Salad, Antakya Style

Olive Salad, Antakya Style

I remember having this salad in Istanbul with my ex-niece –yes, we remained friends –at one of those places where you buy your deli stuff downstairs and have something to eat upstairs before you go home. Although the shop itself is quite famous, I cannot remember the name of it. It must be around Eminönü because we bought some upholstery material for the couch.
It took me some time to remember the name of the salad let alone find the recipe for it. I had to see some photos –thanks to Google. However, in the end, I did find the recipe for it although I wasn’t patient enough to get some smashed olives. So my olives you see in the photo are not smashed. Nonetheless, they are Turkish olives. The salad is very easy to make and quite delicious too.

2 cups smashed olives, pitted
2 or 4 spring onions, chopped
1 tomato, peeled and chopped (only the fleshy part, no seeds)
4 twigs flat leaf parsley, washed and chopped finely
3 tbsp pomegranate dressing or freshly squeezed lemon juice
1 tsp chilli flakes
½ cup extra virgin olive oil

• Place smashed olives, chopped tomatoes, spring onions and parsley in a mixing bowl.
• To make the dressing, mix pomegranate dressing or lemon juice with olive oil and salt. Dress the salad with it.
• Sprinkle with chilli flakes and serve.

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