Parsley-Cucumber Salad with Feta, Pomegranate, and Walnuts | America's Test Kitchen

Ingredients

• 1 tablespoon pomegranate molasses
• 1 tablespoon red wine vinegar
• Salt and pepper
• Pinch cayenne pepper
• 3 tablespoons extra-virgin olive oil
• 3 cups fresh parsley leaves
• 1 seedless English cucumber , unpeeled, halved lengthwise and sliced thin
• 1 cup walnuts , toasted and chopped coarse
• 1/2 cup pomegranate seeds
• 4 ounces feta cheese , sliced thin