lebanesesaladveganpomegranatemintquickmezze

Salatat Rumman

Name: Salatat Rumman
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 2
Cuisine: Lebanese
Ingredients: 80 g mixed salad leaves; 100 g pomegranate seeds; 100 g cucumber; 60 g radishes; 10 g fresh mint leaves; 20 g pomegranate molasses; 20 g extra-virgin olive oil; 15 g lemon juice; 2 g fine sea salt

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.

10 min

2 servings

157 kcal

Lebanese

Ingredients

Salad

80 gmixed salad leaves
100 gpomegranate seeds
100 gcucumber
60 gradishes
10 gfresh mint leaves

Dressing

20 gpomegranate molasses
20 gextra-virgin olive oil
15 glemon juice
2 gfine sea salt

Instructions

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.
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.
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.

Nutrition per serving

157 kcal

Calories

Protein

14g

Carbs

10g

Fat

Fiber

Notes

•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.

Background

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.

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