This is the perfect salad: substantial, fresh, crunchy, zingy, and filling enough to be a meal on it’s own. I usually serve it as part of a Lebanese spread but it’s also great with a BBQ, or even with seafood. It’s a great all rounder which always disappears fast. It’s good for you too.

I’m not going to be any help with quantities, not that you will need it. Just make it according to how many people you’re serving. It can easily stretch from two to twenty and more.

Purslane is also the traditional green for this, but if you can’t find any you can use rocket, cress, or just add more parsley. Pomegranate molasses is also used in the dressing and I’m fortunate to have Lebanese neighbours, but you can also just add fresh pomegranate seeds to the salad and lemon juice to the dressing.

what you need

  • tomatoes, sliced, diced, or chopped how you like
  • cucumber, sliced {I don’t peel mine, I just wash them}
  • red radishes, sliced
  • red onion, thinly sliced
  • fresh Italian or continental parsley, chopped coarsley
  • purslane, rocket, or cress leaves { I also use the paler bits and insides of a small cos for maximum crunch}, torn
  • pomegranate, halved and seeds removed {I bash mine out with a wooden spoon: very fun}
  • toasted Lebanese bread, cooled and broken up into rough pieces
For the dressing:
  • extra virgin olive oil
  • pomegranate molasses if you can get it, otherwise the juice of a whole lemon
  • sea salt and black pepper
  • sumac

what to do

Combine all the ingredients for the salad except the bread in a large bowl. Mix up the dressing in a jug and whisk to combine. Taste the dressing to check for seasoning, then drizzle enough over the salad and toss to coat well. You want to be able to taste the tang of the pomegranate or lemon, and the sumac. Add the bread pieces and toss lightly once more. Serve immediately.


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