Cherry and Feta Salad with Pistachios

We Persians are not known for our long list of salad recipes. In fact we generally only have two known salad recipes. The first is Salad Shirazi – our chopped cucumber, tomato and red onion salad with a lime, olive oil and mint dressing. The second is Salad Olvieh – our take on a Russian salad dish, which we make with chicken, potatoes, egg, pickled cucumbers, peas, carrots and mayo (recipe coming soon).

This salad is very much a homage to ingredients that are associated with Persian cuisine (cherries, feta, mint, pistachios and pomegranate molasses). It is also a homage to the summer season with its refreshing feel and seasonal ingredients. 


Cherry and Feta Salad with Pistachios

Prep Time20 mins
Total Time20 mins
Course: Appetizer, Main Course, Side Dish
Cuisine: Mediterranean, Middle-Eastern, Inspired by....
Keyword: vegetarian, mint, salad, cherries, feta
Servings: 6 (to 8)
Author: Mersedeh Prewer

Ingredients

Pomegranate Vinaigrette

  • 70 ml olive oil
  • 2 tbsp pomegranate molasses
  • 2 tbsp red wine vinegar
  • Juice of half a lime
  • 2 tbsp honey
  • 2 tsp Za'atar spice blend
  • Salt and Pepper (to taste)

Salad

  • 180 g lettuce / mixed leaves (roughly chop if using lettuce, mixed leaves should remain intact)
  • 1 - 2 celery sticks (medium sliced)
  • 1 red onion (finely sliced)
  • 150 g cucumber (I use baby or Persian cucumbers - quartered then medium sliced)
  • 250 g cherries (pitted and halved)
  • 15 - 20 g fresh mint leaves (small leaves can be kept, roughly chop larger leaves)
  • 100 g feta (crumbled)
  • 40 g pistachios (shelled and roughly chopped or bashed in a pestle and mortar)

Instructions

Pomegranate Vinaigrette

  • Make the dressing a minimum of 1 hour before you want to serve the salad to let the flavors infuse. Take a jar with a lid and add all the pomegranate vinaigrette ingredients. Screw the lid on and give it a good shake. Taste and adjust elements to taste. Place the jar in the fridge until ready to serve.

Serving the Salad

  • Layer your ingredients for the salad in a bowl. Give the jar of dressing a good shake and pour over the salad. Using salad tongs / spoons, toss the salad to ensure it is evenly coated with the pomegranate vinaigrette. Serve immediately after dressing.

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