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Fresh oregano salad with pomegranate molasses and sumac recipe

Fresh oregano salad with pomegranate molasses and sumac
Fresh oregano salad with pomegranate molasses and sumac

Serves 4
Preparation 10min
Skill level Easy

Norma Dakhoul


2 cups
loosely packed fresh oregano leaves
250 g
mixed tomatoes, halved and quartered
red onion, thinly sliced
sumac, pomegranate molasses (see Note) and extra virgin olive oil, to serve


80 ml
(⅓ cup) extra virgin olive oil
60 ml
(¼ cup) lemon juice

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Serves 4 as part of a mezza spread

Wash oregano leaves and dry well.

To make dressing, whisk ingredients together in a bowl and set aside.

Place oregano leaves in a serving bowl. Add tomatoes, onion and dressing and toss to combine. Serve sprinkled with sumac and drizzled with molasses and olive oil.

• Pomegranate molasses is from delis and Middle Eastern food shops.

Photography Mark Roper

As seen in Feast magazine, November 2013, Issue 26.

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