Lebanese Salad Recipe

Prepare produce

Wash and dry romaine lettuce, parsley, and mint. Remove coarse stems from parsley. Pat leaves dry with a salad spinner or clean towels to avoid diluting the dressing.

Chop lettuce

Core the romaine and chop into roughly 1- to 1.5-inch pieces. Place chopped lettuce in a large mixing bowl.

Dice tomatoes

Trim tomato cores and dice into 3/4-inch pieces. Add to bowl with lettuce.

Prepare cucumber

Peel if desired, halve lengthwise and scoop seeds if very watery. Slice or dice into 1/2-inch pieces and add to the bowl.

Slice red onion

Peel and cut the red onion in half. Slice very thinly (or small dice) and rinse briefly under cold water if you prefer milder onion flavor; drain well and add to the bowl.

Chop herbs and radishes

Finely chop the flat-leaf parsley and optional mint. Thinly slice optional radishes. Add both to the bowl with the other vegetables.

Make dressing

In a small bowl or jar combine 3 tablespoons fresh lemon juice, 3 tablespoons extra-virgin olive oil, 1 teaspoon pomegranate molasses (if using), 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning: add more lemon for brightness, a pinch more salt if needed, or an extra 1/2 teaspoon pomegranate molasses for sweetness and depth.

Dress and toss

Pour about three-quarters of the dressing over the salad. Gently toss with tongs or salad servers until ingredients are evenly coated. Taste and add remaining dressing if desired.

Plate and garnish

Transfer salad to a serving bowl or plates. Sprinkle 1/2 teaspoon sumac over the top if using for a tangy, citrusy finish. Adjust final seasoning with a small pinch of salt or a grind of black pepper.

Serve

Serve immediately at room temperature as a refreshing side or light main. Leftovers can be kept undressed for up to 24 hours in the refrigerator; if dressed, consume within a few hours to avoid sogginess.