In this refreshing salad, herbs are treated as a main ingredient, not a garnish. Fill your salad bowl with parsley, mint and dill (thyme and oregano are also good), either finely chopped or roughly snipped with scissors. The bright and fragrant herbs obviously add color and potent aroma, but there’s more hidden in their leaves… namely antioxidants, plus many other health benefits.
Don’t get bogged down by memorizing which herbs offer what benefits. Just make a point of regularly enjoying salads like this one that feed your body a variety of fresh herbs. Every recipe for Turkish shepherd’s salad has a slightly different combination of ingredients, but they all strive for refreshing, lively flavor. This Turkish salad combines loads of fresh herbs, tomatoes, bell pepper, cucumber, and red onion with creamy feta and a tangy dressing made from olive oil and pomegranate molasses.
Because it’s loaded with fresh herbs, tomatoes and cucumbers, Turkish shepherd’s salad is often thought of as a summer salad. But go ahead and make it year round. Not only because it’s packed with antioxidants, but also because it’s the perfect cure for a case of the winter’s blues, when you need a taste of summer.
Servings: 4 to 6
Time in the Kitchen: 25 minutes
16 ounces cherry tomatoes, halved (450 g)
1 bell pepper, finely chopped
2 small or 1 large cucumber, chopped
½ small red onion, thinly sliced
1 cup chopped or snipped parsley leaves (240 ml)
¼ cup chopped or snipped mint leaves (60 ml)
1 tablespoon chopped dill (15 ml)
1 tablespoon pomegranate molasses (15 ml)
½ teaspoon lemon juice (2.5 ml)
1 clove garlic, finely chopped
¼ cup extra virgin olive oil (60 ml)
¼ teaspoon kosher salt (1.2 ml)
3 grinds black pepper
½ cup crumbled feta (2 ounces/56 g)
In a large bowl, gently combine tomatoes, bell pepper, cucumber, red onion, parsley, mint and dill.
In a small bowl, whisk together pomegranate molasses, lemon juice, garlic, olive oil and salt.
Pour the dressing on top of the salad and gently toss. Top the salad with feta.