Turkish Chopped Salad with Pomegranate Seeds

• From: Pomegranate Council

Ingredients

• Pomegranate Dressing1 cup pomegranate juice

• 1/2 cup red wine vinegar

• 2 shallots, peeled and minced

• Kosher salt and freshly ground pepper to taste

• 1 cup olive oil

• Turkish Chopped Salad with Pomegranate Seeds2 large vine-ripened tomatoes, peeled and diced

• 1 small cucumber, peeled, seeded, and finely chopped

• 2 red or green chiles (remove seeds for a milder salad)

• 1 sweet red bell pepper, chopped

• 2 Tbs parsley, chopped

• 1 Tbs fresh mint, chopped

• 3/4 cup halloumi cheese or feta cheese (optional)

• 3/4 cup pomegranate seeds

• 6 pita or flat breads

• Sea salt and black pepper to taste

Fresh vegetables are mixed with a savory pomegranate dressing and topped with tangy feta cheese. Serve with pita bread.

Directions

• Pomegranate DressingPut the pomegranate juice in a stainless steel saucepan and cook it over medium-low heat until reduced to 1/4 cup; set pomegranate reduction aside.
• In a bowl combine 3 tablespoons of pomegranate reduction, red wine vinegar, shallots, kosher salt, and pepper; whisk until the salt is dissolved.
• Slowly add the oil as you continue to whisk; set aside. If it separates, just re-whisk before dressing the greens.
• Combine the chopped tomatoes, cucumber, chiles, and bell pepper in a bowl. Mix in the parsley and mint, and toss it with the pomegranate dressing.
• Garnish the salad with the crumbled cheese and pomegranate seeds.
• Season with salt and pepper to taste. Serve with warm pita or flat breads.