Turkish Chopped Salad with Pomegranate Seeds
Fresh vegetables are mixed with a savory pomegranate dressing and topped with tangy feta cheese. Serve with pita bread.
- Pomegranate Dressing1 cup pomegranate juice
- 1/2 cup red wine vinegar
- 2 shallots, peeled and minced
- Kosher salt and freshly ground pepper to taste
- 1 cup olive oil
- Turkish Chopped Salad with Pomegranate Seeds2 large vine-ripened tomatoes, peeled and diced
- 1 small cucumber, peeled, seeded, and finely chopped
- 2 red or green chiles (remove seeds for a milder salad)
- 1 sweet red bell pepper, chopped
- 2 Tbs parsley, chopped
- 1 Tbs fresh mint, chopped
- 3/4 cup halloumi cheese or feta cheese (optional)
- 3/4 cup pomegranate seeds
- 6 pita or flat breads
- Sea salt and black pepper to taste
- Pomegranate DressingPut the pomegranate juice in a stainless steel saucepan and cook it over medium-low heat until reduced to 1/4 cup; set pomegranate reduction aside.
- In a bowl combine 3 tablespoons of pomegranate reduction, red wine vinegar, shallots, kosher salt, and pepper; whisk until the salt is dissolved.
- Slowly add the oil as you continue to whisk; set aside. If it separates, just re-whisk before dressing the greens.
- Combine the chopped tomatoes, cucumber, chiles, and bell pepper in a bowl. Mix in the parsley and mint, and toss it with the pomegranate dressing.
- Garnish the salad with the crumbled cheese and pomegranate seeds.
- Season with salt and pepper to taste. Serve with warm pita or flat breads.
Calories from Fat 363 (59%)
(63%)Total Fat 41g
(39%)Saturated Fat 8g
Polyunsaturated Fat 4g
Monounsaturated Fat 28g
Total Carbohydrate 57g
(16%)Dietary Fiber 4g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2016.