This colorful and vibrant salad that packs a crunch is perfect for the summer months. It comes together quickly and is literally one of those ‘chop and drop’ salads. Typically the salad dressing that goes with it is a lemon mustard vinaigrette, but in this recipe I use a pomegranate molasses that is slightly more tart and takes it to another level!
Greek Salad with a Pomegranate Molasses Dressing
A Mediterranean salad, with a crunch in every bite and infused with a mildly tart dressing.
You can add or remove ingredients according to what you like or have on hand with you.
- 3 medium sized cucumbers sliced into half moons
- 3 medium sized tomatoes, seeds removed and chopped.
- 2 Bell Peppers with seeds removed. I used red and green for that added color.
- 1 onion thinly sliced
- 1/2 block of feta cheese crumbled
- 1 cup of kalamata olives sliced
- Handful of fresh mint washed and roughly chopped
- 3 cloves of minced garlic
- 1 1/2 Tbsp of fresh lemon juice
- 1 Tbsp white vinegar
- 1 heaped tsp dried oregano
- 3/4 cup pomegranate molasses
- 1 cup good quality olive oil
- salt and pepper to taste
For the dressing
- Add the chopped tomatoes, cucumbers, olives, bell peppers, onion and olives to a large salad bowl. Crumble the feta cheese and add it on top. Garnish with some fresh mint.
- Prepare the dressing by adding all the ingredients except the olive oil. Whisk to combine. Gently stream in the olive oil while whisking at the same time so that the dressing is emulsified. Set aside till ready to use.
- When ready to serve, drizzle the dressing on top and toss to combine.
– When adding the dried oregano, put in the palm of your hand and rub it with your finger. This helps release the oils and makes it more fragrant.
-I prefer to keep the skin on the cucumber, but this is a personal preference.
-It’s always good to taste the salad dressing before drizzling it and adjust any seasonings you prefer. Take a piece of cucumber or bell pepper and dip it in the dressing to taste it.