Herb Salad
Coming at you with a refreshing spring salad with all the herbs. I don’t know about you but I’ve slowly started creating my herb garden on the balcony again now that the weather is playing nice. It was still too cold for my basil (killed in one night out) lesson learned, but the other ones are doing great (coriander, parsley and mint at the moment). Also had a presumed dead oregano from last year that started to leaf-out a few weeks ago, which was a nice surprise.
I took my inspiration from a fattoush salad, which is a Middle Eastern salad and is known as the bread salad. In a traditional fattoush salad the focus is on the fried pita bread and adding seasonal veggies on top. In my version I completely removed the pita bread and focused on the herbs and spices that you can usually find in a fattoush salad.
This salad works well next to your protein of choice. I’ve had it with grilled chicken and I think it will pair nicely with the lamb recipe Andrea will publish later this week.
Since the vinaigrette is added just before serving you can decide how much vinaigrette you want to add. I get 2 portions out of mine. The recipe is good for 2, so you can easily double the salad portion to make 4 or as a side to your meal.
The chunk of your prep will consist of chopping and slicing, but the refreshing herb salad at the end is so worth it.
Herb Salad
Ingredients
Salad
- 1 cucumber deseeded and sliced
- 1 baby romaine lettuce chopped
- 1 cup baby spinach
- handful cherry tomatoes halved
- 5 green onions sliced
- 1 red paprika chopped
- 2 cup fresh parsley finely chopped
- 1 cup fresh mint finely chopped
Vinaigrette
- 1 lime pressed for the juice
- ⅓ cup olive oil
- 1 tsp sumac
- 2 tbsp pomengranate molasses
- ¼ tsp all spice
- salt and pepper to taste
Instructions
- Mix all the ingredients for the salad together.
- Put all the ingredients for the vinaigrette in a bowl and whisk together.
- Just before serving pour the vinaigrette over the salad and mix. Serve immediately.