Gaziantep Style Green Olive Salad Recipes

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DILL AND GREEN OLIVE POTATO SALAD



Dill and Green Olive Potato Salad image

Posted for Zaar World Tour 2005. Allegedly a "favorite company dish" and based on the way this tasted I would agree! The olive and dill combination with a hint of garlic was key. It's also not overly laden with mayonnaise (you might want to add more, if desired), but the original recipe calls for 1/4 cup soy mayonnaise. I used a light mayonnaise. If you are put off by the taste of raw onion, either use less or soak chopped onion in water for an hour or so. From The Jewish Vegetarian Year Cookbook.

Provided by Kumquat the Cats fr

Categories     Potato

Time 25m

Yield 8 serving(s)

Number Of Ingredients 8

8 medium potatoes, peeled and cut into eighths
16 olives, pitted, cut into quarters (green)
1 medium red bell pepper, chopped 1/2 inch
1/4 cup soy mayonnaise or 1/4 cup mayonnaise
1 small red onion, minced
1 pinch garlic powder
salt
2 tablespoons fresh dill

Steps:

  • Cook potatoes until just soft, about 10 minutes.
  • Mix potatoes together with remaining ingredients in large serving bowl.

Nutrition Facts : Calories 207.1, Fat 3.6, SaturatedFat 0.6, Cholesterol 2.6, Sodium 150, Carbohydrate 40.2, Fiber 5.4, Sugar 3, Protein 4.7

GAZIANTEP-STYLE GREEN OLIVE SALAD



Gaziantep-Style Green Olive Salad image

Make and share this Gaziantep-Style Green Olive Salad recipe from Food.com.

Provided by COOKGIRl

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 cup pitted green olive, sliced (I used pimiento stuffed olives)
2 green onions, chopped
1 -2 garlic clove, minced
1 1/2 cups fresh flat leaf parsley, chopped
1/4 cup walnuts, lightly toasted, coarsely chopped
2 teaspoons pomegranate paste
1/4 cup extra virgin olive oil (I used a little less)
1/2 teaspoon red pepper, powdered
salt
pepper
handful pomegranate seeds (optional)

Steps:

  • Toss all the ingredients together in a non-reactive bowl.
  • Transfer to a serving platter.
  • Sprinkle the pomegranate seeds all over the top and serve.
  • Note: I set the salad aside for 30 minutes to allow the flavors to mingle.

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