“From the blog "Surfing the World Cuisine". The name derives from the Taurus mountain range that stretches from Antalaya to Adana, and in Turkey it is served typically with kebabs. I thought it was very fresh tasting and good with grilled meat. I've adapted the recipe somewhat, as there were no quantities given for some ingredients.”
READY IN:
20mins
SERVES:
3-4
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash and dry the herbs and greens.
  2. The easiest way to get the parsley leaves is to take the bunch and hold it leaves down. Take a sharp knife and chop it down along the stems. The leaves will separate from the stems very nicely. Gather them together and chop finely. I had about 3 cups chopped parsley. Transfer to medium bowl.
  3. Finely chop the dill, mint and arugula. I used rather less mint. I also used watercress instead of arugula, as there was none at the market. Add to bowl.
  4. Add the chopped and seeded tomatoes (I might add more).
  5. In a small bowl, whisk together all the dressing ingredients.
  6. Drizzle over the salad and gently toss to coat. Sprinkle the pomegranate seeds over all, if using.

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