Dave (at Gary's) suggested/made this to go with a Mediterranean feast we made together January 2026. It doesn't sound like my cup of tea on paper, but in reality it's super tasty!
Chop (scoop seeds/gel out of tomatoes to keep salad from being too wet)
1 hothouse cucumber (or about 3 Persians)
Tomato - roughly equal weight to cucumber in whatever variety looks best
Rinse, dry in a salad spinner, & roughly chop:
1 bunch flat parsley
Mint leaves (picked off stem) - about 1/3 volume of parsley
Cilantro - about 1/2 volume of parsley
Dill - about 1/3 volume of parsley
Dressing
2 lemons, juiced OR juice of 1 lemon and half of its zest
1/3 c olive oil
1 T pomegranate molasses
1/2 T sumac
salt & black pepper, to taste
<1/4 t cinnamon
< 1/8 t ground allspice
Shake dressing in a jar and dress salad JUST before serving.
