Salatat Rumman

This fresh Lebanese-style salad is crisp, juicy, and intensely refreshing, with bursts of sweet-tart pomegranate and cool mint in every bite. A simple dressing of pomegranate molasses, olive oil, lemon, and salt gives it a glossy, tangy finish that tastes far more complex than the short preparation time suggests.

Nutrition · per serving

157kcal

2.1gProtein

14.8gCarbs

10.6gFat

3.4gFiber

2 servings

Ingredients

9 items

Salad

mixed salad leaves80 g

pomegranate seeds100 g

cucumber100 g

radishes60 g

fresh mint leaves10 g

Dressing

pomegranate molasses20 g

extra-virgin olive oil20 g

lemon juice15 g

fine sea salt2 g

Tips

•For the best texture, dress the salad at the last moment so the leaves do not wilt.
•If your pomegranate molasses is very sharp or concentrated, whisk in 5 g water to soften the dressing slightly.
•This salad pairs well with grilled flatbread, lentils, or other mezze dishes.

Steps

1
Wash and dry the mixed salad leaves, mint, cucumber, and radishes thoroughly. Slice the cucumber into نصف-moons and the radishes thinly; pick the mint leaves if large. Place the salad leaves, pomegranate seeds, cucumber, radishes, and mint in a serving bowl.
80 g mixed salad leaves100 g pomegranate seeds100 g cucumber60 g radishes10 g fresh mint leaves
2
In a small bowl, whisk the pomegranate molasses, extra-virgin olive oil, lemon juice, and fine sea salt until glossy and lightly thickened. Taste: it should be bright, sweet-tart, and balanced; add a few drops more lemon juice if you want it sharper.
20 g pomegranate molasses20 g extra-virgin olive oil15 g lemon juice2 g fine sea salt
3
Pour the dressing over the salad just before serving and toss gently so the leaves stay light and the pomegranate seeds do not get crushed. Serve immediately while crisp and fresh.
20 g pomegranate molasses20 g extra-virgin olive oil15 g lemon juice2 g fine sea salt80 g mixed salad leaves100 g pomegranate seeds100 g cucumber60 g radishes10 g fresh mint leaves

Origin & History

Pomegranate is deeply woven into Levantine cooking, where its juice, seeds, and molasses bring sweet-tart depth to both salads and cooked dishes. In Lebanon, fresh herb salads dressed with olive oil, lemon, and pomegranate molasses reflect the region's love of bright, balanced flavors and seasonal produce.

lebanese salad vegan pomegranate mint quick mezze

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Salatat Rumman

Steps

Wash and dry the mixed salad leaves, mint, cucumber, and radishes thoroughly. Slice the cucumber into نصف-moons and the radishes thinly; pick the mint leaves if large. Place the salad leaves, pomegranate seeds, cucumber, radishes, and mint in a serving bowl.

80 g mixed salad leaves100 g pomegranate seeds100 g cucumber60 g radishes10 g fresh mint leaves

In a small bowl, whisk the pomegranate molasses, extra-virgin olive oil, lemon juice, and fine sea salt until glossy and lightly thickened. Taste: it should be bright, sweet-tart, and balanced; add a few drops more lemon juice if you want it sharper.

20 g pomegranate molasses20 g extra-virgin olive oil15 g lemon juice2 g fine sea salt

Pour the dressing over the salad just before serving and toss gently so the leaves stay light and the pomegranate seeds do not get crushed. Serve immediately while crisp and fresh.

20 g pomegranate molasses20 g extra-virgin olive oil15 g lemon juice2 g fine sea salt80 g mixed salad leaves100 g pomegranate seeds100 g cucumber60 g radishes10 g fresh mint leaves

Origin & History