Some recipes are good enough to make once, while others leave you wanting to make them again the moment you take the last bite. Marzeh, or Summer Savory Salad, is definitely one of those recipes! 🌿
Fresh, vibrant, and full of character, this salad brings together beautiful colors, refreshing flavors, and just the right amount of texture. It’s the kind of simple, seasonal dish that feels right at home on a summer table, whether served alongside a meal or enjoyed on its own. Easy to make, full of flavor, and a lovely reminder that sometimes the simplest recipes are the ones we come back to again and again.
Ingredients
- 2 bunches summer savory (marzeh)
- 2 small Roma tomatoes, fine dice
- 1 Persian cucumber, fine dice
- 1/2 cup green onions, cut small
- 4 dates pitted and chopped
- 4-6 walnuts soaked and chopped
- 1 preserved lemon (optional) fine chopped
- pomegranate seeds
- Pomegranate molasses
- Olive oil
- Salt
- Fresh mint, cut
- 2 tbs lemon juice
Instructions
- Soak the walnuts for 20 minutes in cold water it helps soften them before cutting.
- prepare all your vegetables by washing them and cutting to bite size. I like to spread the leaves of summer savory at base of the serving dish then top with the rest of the vegetables.
- the dressing is pretty simple. Olive oil, pomegranate molasses, salt, fresh mint ( you can also use dried mint if you like ) and lemon juice. Any salad relies on your taste buds measure by heart and always taste as you go.
Notes
- Summer savory is tender, remove the leaves from the thick stem and keep the stems on the fresh shoots as they are very tender. Make sure to wash well from the dirt and spin to get rid of excess moisture.