Prep 20 mins
Cook 0 mins
From the blog "Surfing the World Cuisine". The name derives from the Taurus mountain range that stretches from Antalaya to Adana, and in Turkey it is served typically with kebabs. I thought it was very fresh tasting and good with grilled meat. I've adapted the recipe somewhat, as there were no quantities given for some ingredients.
- 1 bunch parsley (about 3 cups chopped)
- 7 -8 green onions
- 1 small handful each dill, mint and arugula (1/2 to 3/4 cup each)
- 2 tomatoes, seeded and chopped
- 2 tablespoons olive oil
- 1⁄2 teaspoon ground sumac
- 1 1⁄2 teaspoons pomegranate molasses
- 1 pinch red pepper flakes (or to taste)
- salt, to taste
- 1 -2 tablespoon pomegranate seeds (optional)
- Wash and dry the herbs and greens.
- The easiest way to get the parsley leaves is to take the bunch and hold it leaves down. Take a sharp knife and chop it down along the stems. The leaves will separate from the stems very nicely. Gather them together and chop finely. I had about 3 cups chopped parsley. Transfer to medium bowl.
- Finely chop the dill, mint and arugula. I used rather less mint. I also used watercress instead of arugula, as there was none at the market. Add to bowl.
- Add the chopped and seeded tomatoes (I might add more).
- In a small bowl, whisk together all the dressing ingredients.
- Drizzle over the salad and gently toss to coat. Sprinkle the pomegranate seeds over all, if using.
This was a nice salad- kind of like a Tabbouleh, but without the Bulgur wheat. The pomegranate molasses really were the star flavor, I thought. The mixture of greens was nice and really worked well with the light coating of dressing.