Levant Garden Recipe

Wash and Chop

Rinse and thoroughly dry romaine, arugula, parsley, mint, and dill. Roughly chop romaine into bite-size pieces. Coarsely chop parsley and mint. Halve cherry tomatoes, slice red onion thinly, and peel and dice cucumbers if using large English cucumber; otherwise slice Persian cucumbers into coins.

Cook Bulgur (if not pre-cooked)

To cook 1 cup bulgur yield (measured cooked): combine 1/2 cup coarse bulgur with 3/4 cup boiling water in a covered bowl, let sit 12–15 minutes until tender, then fluff with a fork and let cool. (Alternatively use 1 cup cooked bulgur or 1 cup cooked quinoa.)

Toast Nuts

In a small dry skillet over medium heat, toast pine nuts or chopped pistachios, stirring frequently, until fragrant and lightly golden, about 2–3 minutes. Remove from heat and cool.

In a medium bowl or jar, combine 4 tbs extra-virgin olive oil, 3 tbs fresh lemon juice, 1 tbs white wine vinegar, minced garlic, 1 tsp ground sumac, 1/4 tsp cumin, 3/4 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp honey or pomegranate molasses if using. Whisk vigorously or shake in a jar until emulsified and smooth. Taste and adjust acidity or salt as needed.

In a large bowl, combine chopped romaine, arugula, cucumbers, cherry tomatoes, red onion, chopped parsley, chopped mint, and dill. Add the cooled cooked bulgur and chickpeas.

Pour about two-thirds of the dressing over the salad and toss gently to coat evenly. Start conservatively with dressing — you can add more after tasting.

Crumble the feta over the salad and toss lightly just to distribute. Sprinkle toasted pine nuts or pistachios on top.

Taste and adjust seasoning. Add remaining dressing if desired, a little extra salt or pepper, or a squeeze of lemon juice for brightness.

Drizzle 1 tbs extra-virgin olive oil and a light sprinkle (about 1/2 tsp) of sumac over the top for color and a citrusy tang. Serve with lemon wedges on the side.

This salad can be served immediately at room temperature or chilled for up to 2 hours. If making ahead, store dressing separately and toss just before serving to keep greens crisp.