WHY THIS RECIPE WORKS: Sweet, crisp, nearly seedless English cucumber pairs well with fresh parsley in terms of both flavor and texture in this pretty salad. A surprising but welcome quantity of fresh parsley leaves—3 whole cups—serves as the salad greens in this dish, which makes a crisp, refreshing accompaniment to rich grilled meats. The bracing vinaigrette, made from olive oil, sweet-tart pomegranate molasses, and red wine vinegar, brought layers of flavor, while adding a pinch of cayenne pepper to the dressing gave it a bit of heat. For a beautiful finishing touch and some richness, we topped the salad with thinly sliced feta cheese, chopped toasted walnuts, and juicy, jewel-like pomegranate seeds. Use flat-leaf parsley (also called Italian parsley) rather than curly parsley for this salad.
SERVES: 4 to 6
TOTAL TIME: 20 minutes
INGREDIENTS:
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon pomegranate molasses
- 1 tablespoon red wine vinegar
- Salt and pepper
- Pinch cayenne pepper
- 3 cups fresh parsley leaves
- 1 English cucumber, halved lengthwise and sliced thin
- 1 cup walnuts, toasted and chopped coarse
- ½ cup pomegranate seeds
- 4 ounces feta cheese, sliced thin
INSTRUCTIONS:
- Whisk oil, molasses, vinegar, ¼ teaspoon salt, ⅛ teaspoon pepper, and cayenne in large bowl until fully incorporated. Add parsley and cucumber and toss to coat. Add half of walnuts and half of pomegranate seeds and toss to combine. Season with salt and pepper to taste. Transfer to serving platter and top with feta, remaining walnuts, and remaining pomegranate seeds. Serve.
