Parsley-Cucumber Salad with Feta, Pomegranate, and Walnuts
By Andrew JanjigianPublished on July 27, 2017
Time
25 minutes
Yield
Serves 4 to 6
Ingredients
1 tablespoon pomegranate molasses 1 tablespoon red wine vinegar Salt and pepper Pinch cayenne pepper 3 tablespoons extra-virgin olive oil 3 cups fresh parsley leaves 1 seedless English cucumber, unpeeled, halved lengthwise and sliced thin1 cup walnuts, toasted and chopped coarse½ cup pomegranate seeds 4 ounces feta cheese, sliced thin
Before You Begin
Use flat-leaf parsley for this salad.
Instructions
- Whisk molasses, vinegar, 1/4 teaspoon salt, 1/8 teaspoon pepper, and cayenne together in large bowl. Whisking constantly, add oil in thin stream 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.
Time
25 minutesYield
Serves 4 to 6Ingredients
1 tablespoon pomegranate molasses
1 tablespoon red wine vinegar
Salt and pepper
Pinch cayenne pepper
3 tablespoons extra-virgin olive oil
3 cups fresh parsley leaves
1 seedless English cucumber, unpeeled, halved lengthwise and sliced thin
1 cup walnuts, toasted and chopped coarse
½ cup pomegranate seeds
4 ounces feta cheese, sliced thin
Ingredients
1 tablespoon pomegranate molasses
1 tablespoon red wine vinegar
Salt and pepper
Pinch cayenne pepper
3 tablespoons extra-virgin olive oil
3 cups fresh parsley leaves
1 seedless English cucumber, unpeeled, halved lengthwise and sliced thin
1 cup walnuts, toasted and chopped coarse
½ cup pomegranate seeds
4 ounces feta cheese, sliced thin
Ingredients
1 tablespoon pomegranate molasses
1 tablespoon red wine vinegar
Salt and pepper
Pinch cayenne pepper
3 tablespoons extra-virgin olive oil
3 cups fresh parsley leaves
1 seedless English cucumber, unpeeled, halved lengthwise and sliced thin
1 cup walnuts, toasted and chopped coarse
½ cup pomegranate seeds
4 ounces feta cheese, sliced thin
Why This Recipe Works
Our parsley and cucumber salad is a crisp, refreshing accompaniment to rich grilled meats such as beef kebabs or our Grilled Pita Stuffed with Lamb with Yogurt Sauce. Pomegranate molasses and pomegranate seeds give it a bright, tart flavor while chopped walnuts and feta cheese lend richness.
Before You Begin
Use flat-leaf parsley for this salad.
Instructions
- Whisk molasses, vinegar, 1/4 teaspoon salt, 1/8 teaspoon pepper, and cayenne together in large bowl. Whisking constantly, add oil in thin stream 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.
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