Ingredients
Caviar
- 1 container cherry tomatoes, halved
- ½ cup chopped Kalamata olives
- ½ cup chopped green olives
- 1 clove garlic, minced
- 1 cup chopped feta cheese
- ¼ cup freshly chopped oregano
- (Optional) ½ small red onion, diced
- (Optional) ½ red bell pepper, diced
Dressing
- 1 tablespoon za’atar
- 1 tablespoon pomegranate syrup (pomegranate molasses)
- ¼ cup extra-virgin olive oil (EVOO)
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon sumac
- ¼ teaspoon black pepper
- ½ teaspoon sea salt, or to taste
- ½ teaspoon kosher salt, or to taste
- ¼ cup roasted pine nuts
- (Optional) A few dashes of red pepper flakes
Instructions
1. In a large bowl, combine all the caviar ingredients.
2. In a small bowl or jar, whisk together all the dressing ingredients until well blended.
3. Pour the dressing over the caviar mixture and toss gently to combine.
4. Let the salad sit for 15–30 minutes before serving to allow the flavors to meld.
Optional Add-Ins
- Roasted red peppers or sun-dried tomatoes
- Pomegranate arils (for extra sweetness and color)
Serving Ideas
- With pita chips or warm flatbread
- As a side dish with grilled lamb, chicken, or falafel
- Spooned over hummus or labneh as part of a mezze platter