Levantine cuisine · Salads & Mezze

Salatet Jarjir (Arugula)

Peppery arugula with tomatoes, red onion, and walnuts, dressed with pomegranate molasses and lemon.

Ingredients · for 4 servings

• 200g arugula
• 1 red onion
• 3 ripe tomatoes
• 60g walnuts
• 2 tbsp pomegranate molasses
• 1 lemon
• 1 tsp sumac
• 5 tbsp olive oil
• Salt, pepper

Instructions

1. Pick over the arugula, wash it thoroughly, and spin it very dry in a salad spinner – wet leaves won't take up the dressing.
2. Shave the red onion into wafer-thin half-moons and soak in cold water for 5 min. to mellow it, then drain well.
3. Cut the tomatoes into narrow wedges and toast the walnuts in a dry pan for 3 min. until fragrant.
4. Whisk the pomegranate molasses with the juice of half a lemon, olive oil, salt, and pepper into a dark, glossy dressing.
5. Toss the arugula, onions, and tomatoes with the dressing only right before serving – otherwise the salad will wilt.
6. Arrange on a shallow platter, scatter with walnuts and sumac, and serve immediately alongside grilled dishes or as part of a mezze spread.