Sun-Dried Tomato Olive Salad

Ingredients

• 2 cups green olives
• 10 sun-dried tomatoes
• 3 tbsp olive oil
• 1 tsp dried thyme
• 1 clove garlic
• 1/2 bunch parsley
• 1 tbsp pomegranate molasses

Calories are an editor’s estimate per serving, not a lab measurement.

Method

1. 1

   Soak the sun-dried tomatoes in hot water for 10 minutes to soften, then chop them into small pieces.

2. 2

   Remove the pits from the green olives or use sliced olives.

3. 3

   Crush the garlic and finely chop the parsley.

4. 4

   Combine the olives, tomatoes, garlic, and parsley in a large bowl.

5. 5

   Add olive oil, pomegranate molasses, and thyme, then toss all ingredients together.

6. 6

   Transfer to a serving plate and serve at room temperature.

Note. If your olives are too salty, soak them in cold water for 15 minutes and drain before using.