One look at the picture of this salad and there was no doubt in my mind that this is one culinary experience I did not want to forgo. Yes, it came from the kitchen of Ottolenghi, a chef whose body of work I have only recently discovered. He was inspired by flavors he experienced in Turkey and vacillating prose like this…”This salad is so crunchy and sweet you can eat it with a spoon, and never stop.” And the best part…it was so easy to put together.
A few staples (onion, garlic, peppers, tomatoes, oregano, allspice, garlic, olive oil), a dash of the slightly exotic (pomegranate seeds) and some not readily available ingredients (pomegranate molasses which I substituted with some Modena Vinegar and brown sugar) came together in a happy marriage that looked beautiful on the plate and just as tasty on the palate.
As the weather gets warmer, try this salad whose recipe is featured on this link.
I plan to serve it the next time with a slight twist in tiny phyllo cups. It’ll look like a million bucks and taste like that too.
PS. The picture here is my creation!