There are recipes you make once and recipes you immediately want to make again; Marzeh/Summer Savory Salad falls into the second group. A good salad should have color, texture, and enough personality to hold its own at the table. This one suits the easy rhythm of summer cooking beautifully.
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 molasses
- Olive oil
- Salt
Instructions
- Fresh mint, cut.
- 2 tbs lemon juice.
- Top with pomegranate seeds.
- Soak walnut for 20 minutes in cold water it helps soften them before cutting.
- Any salad relies on your taste buds so 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.