Shankleesh Salad with Parsley and Pomegranate | culture: the word on cheese

Name: Shankleesh Salad with Parsley and Pomegranate | culture: the word on cheese
Ingredients: 1 Lebanese (short cucumber, peeled and diced); 3 medium tomatoes (roughly chopped); ¼ small red onion (finely sliced); 2 handfuls bitter greens (roughly torn (try dandelion leaves, arugula, radicchio, watercress, or endive)); ½ cup flat-leaf parsley leaves; ¼ cup purslane leaves; 1 tablespoon fresh oregano leaves (roughly torn); Salt (to taste); Ground black pepper (to taste); &frac13; cup pomegranate seeds; Extra-virgin olive oil (to taste); Lemon juice (to taste); 1 ball homemade shankleesh

culturecheesemag.com

Peppery purslane, juicy pomegranate pips, refreshing cucumber, and spicy shankleesh come together in this Middle Eastern salad.

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Ingredients

1 Lebanese (short cucumber, peeled and diced)
3 medium tomatoes (roughly chopped)
¼ small red onion (finely sliced)
2 handfuls bitter greens (roughly torn (try dandelion leaves, arugula, radicchio, watercress, or endive))
½ cup flat-leaf parsley leaves
¼ cup purslane leaves
1 tablespoon fresh oregano leaves (roughly torn)
Salt (to taste)
Ground black pepper (to taste)
&frac13; cup pomegranate seeds
Extra-virgin olive oil (to taste)
Lemon juice (to taste)
1 ball homemade shankleesh