Toros Salad
- Reviews 1
Ready In: 20 mins
Serves: 3-4
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
Dressing
- 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)
Directions
- 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.
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