Step 1

Make the dressing. In a large serving bowl, combine the pomegranate molasses, lemon juice, Urfa biber, paprika, and cumin. Whisk as you drizzle in enough oil to make a nicely emulsified dressing, about 1/4 cup.

Step 2

Make the salad. In the same bowl with the dressing, add the olives, shallots, tomato, bell pepper, parsley, mint, and walnuts. Mix well with a spoon.

Step 3

Enjoy! Serve immediately, or cover and refrigerate for up to 3 days.