Middle Eastern Salad
This Middle Eastern Salad is part of our daily fare. It is delicious and healthy. Made with juicy tomatoes, crisp cucumbers, sliced onions, roughly chopped romaine lettuce, and red cabbage – dressed with olive oil, sumac, and a splash of lemon juice – great with grilled meat, chicken and fish. Just a small trick that takes the salad to another level of flavor – grind together the mint leaves and garlic with a mortar and pestle.
And a small piece of advice if cooking Lebanese – never neglect a bottle of pomegranate molasses in your pantry; keep it handy for adding flavors to lots of dishes.
Pomegranate Molasses, sumac, lemon juice and olive oil bind together to create a delicious dressing!!
5 tomatoes, sliced into discs
3 medium-sized cucumbers, sliced into discs
6 romaine lettuce leaves, shredded
2 red cabbage leaves, shredded
¼ cup parsley, finely chopped
2 radishes, cut into discs
6 fresh mint leaves
1 onion, sliced into discs
1tablespoon pomegranate molasses
¼ cup extra virgin olive oil
3 garlic cloves, crushed
A juice of a freshly-squeezed lemon juice
Salt to taste
A dash of sumac
Add the mint leaves to the garlic and grind, with a mortar and pestle, until you have a creamy texture.
Add the tomatoes, cucumbers, lettuce, parsley, onions, and radishes to the garlic and mint paste.
Add the olive oil, lemon juice, sumac, salt, and pomegranate molasses to the mix.
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