Turkish Season Salad with Fresh Herbs and Sumac

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This light and refreshing Turkish season salad celebrates peak-season produce with crisp greens, juicy vegetables, and a bright lemon and sumac dressing. Served alongside grilled meats, fresh bread, or as a starter, it captures the Turkish preference for clean, vibrant flavors at the table. The pomegranate molasses adds a subtle tangy-sweet depth that sets it apart from typical garden salads.

Nutrition Facts

Per serving (estimated)

• 210 kcalCalories
• 17 gFat
• 2.5 gSaturated Fat
• 13 gCarbs
• 4 gFiber
• 6 gSugar
• 4 gProtein
• 290 mgSodium
• 520 mgPotassium
• 90 mgCalcium
• 2 mgIron
• 32 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the salad

• 4 cups (120 g) mixed baby greens such as romaine, oak leaf, and arugula
• 1/2 cup (15 g) fresh flat-leaf parsley, roughly chopped
• 1/4 cup (15 g) fresh mint leaves, torn
• 2 tablespoons fresh dill fronds
• 1 cup (180 g) cherry tomatoes, halved
• 1 small cucumber (150 g), sliced into half-moons
• 6 radishes (120 g), thinly sliced
• 3 spring onions, white and light green parts only, sliced

For the lemon–sumac dressing

• 4 tablespoons (60 ml) extra-virgin olive oil
• 2 tablespoons (30 ml) freshly squeezed lemon juice
• 1 tablespoon (15 ml) pomegranate molasses
• 1 teaspoon ground sumac
• 1 small garlic clove, grated to a paste
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper

For garnish

• 1/3 cup (50 g) pomegranate seeds
• 1/4 cup (30 g) toasted pine nuts
• 1 teaspoon ground sumac, for dusting
• 1 lemon, cut into wedges for serving

Directions

1. Prepare the dressing: in a small bowl, whisk together the olive oil, lemon juice, pomegranate molasses, sumac, grated garlic, salt, and pepper until smooth and slightly emulsified. Set aside for 10 minutes so the flavors meld.
2. Toast the pine nuts in a dry skillet over medium-low heat for 2 to 3 minutes, shaking the pan until golden and fragrant. Transfer to a plate to cool completely.
3. Wash and dry the greens and herbs thoroughly using a salad spinner or clean kitchen towel; excess water will dilute the dressing and cause it to slide off the leaves.
4. In a large salad bowl, combine the mixed greens, parsley, mint, and dill. Use your hands to gently toss the herbs so they distribute evenly without bruising.
5. Add the cherry tomatoes, cucumber, radishes, and spring onions on top of the greens. Arrange them in a layer rather than mixing yet, so each element stays crisp until serving.
6. Just before serving, drizzle about three-quarters of the dressing over the salad and toss gently from the bottom up to coat every leaf without crushing the tomatoes.
7. Scatter the pomegranate seeds and toasted pine nuts over the top, dust with the extra sumac, and serve immediately with the lemon wedges and any remaining dressing on the side.

Cook’s Notes

• Use whatever vegetables are truly in season—young spinach, butter lettuce, shaved fennel, or grilled asparagus all work beautifully in place of the cucumber and radishes.
• Toast the pine nuts over medium-low heat and remove them from the pan the moment they turn golden; they burn quickly once the oils release.
• Add 60 g of crumbled white feta or aged kaşar cheese on top for a more substantial starter salad reminiscent of a Turkish sheep's-milk village table.
• If you cannot find pomegranate molasses, whisk in 1 teaspoon of honey and 1 teaspoon of red wine vinegar for a similar tangy-sweet note.
• Dress the salad only at the very last minute; the salt in the dressing will wilt the greens quickly if it sits more than a few minutes.

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