Persian Cucumber + Aleppo Salad
🍳 raw
🍽 serves 10
📋 9 ingredients
Nutrition per serving
150
calories
3.7g
protein
10.0g
carbs
11.0g
fat
Ingredients per serving
- 0.8 oz Feta cheese
- 0.3 each persian cucumber
- 0.3 oz pomegranate molasses
- 0.3 tbsp Lemon Juice
- 0.1 oz pomegranate seeds
- 0.1 tbsp aleppo chili flakes
- 0.1 tsp Sumac
- 0.05 oz fresh mint leaves
- 0.025 cup Olive Oil
Method
1. Wash and dry the Persian cucumbers. Slice them into thin rounds, about 1/8 inch thick.
2. In a large mixing bowl, combine the sliced cucumbers, pomegranate seeds, and chopped mint leaves.
3. Add the crumbled feta cheese to the bowl and gently mix to combine.
4. In a small bowl, whisk together the aleppo chili flakes, sumac, pomegranate molasses, extra virgin olive oil, and lemon juice until well combined.
5. Pour the dressing over the cucumber mixture and toss gently to coat all ingredients evenly.
6. Taste and adjust seasoning as needed, adding more sumac or aleppo chili flakes for additional flavor.
7. Cover the salad with plastic wrap and refrigerate for at least 30 minutes before serving to allow flavors to meld.
8. Just before serving, give the salad a gentle toss and transfer it to a serving platter.
