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Finely chop the romaine lettuce and transfer it to a large mixing bowl. Add the diced Persian cucumbers, finely chopped parsley, finely chopped mint, finely chopped oregano, and roughly chopped arugula to the bowl.

Add the thinly sliced green almonds and very thinly sliced red onion to the bowl with the other salad ingredients. Toss lightly to distribute everything evenly.

Carefully remove the seeds from the pomegranate. Add the pomegranate seeds and the crumbled feta cheese to the salad. Gently fold them into the mixture.

In a small bowl, whisk together the lemon juice, extra virgin olive oil, sumac, salt (to taste), and grated garlic until the dressing is well combined and balanced in flavor.

Pour the prepared dressing over the salad. Toss gently until all the ingredients are evenly coated with the dressing. Serve immediately.


Finely chop the romaine lettuce and transfer it to a large mixing bowl. Add the diced Persian cucumbers, finely chopped parsley, finely chopped mint, finely chopped oregano, and roughly chopped arugula to the bowl.

Add the thinly sliced green almonds and very thinly sliced red onion to the bowl with the other salad ingredients. Toss lightly to distribute everything evenly.

Carefully remove the seeds from the pomegranate. Add the pomegranate seeds and the crumbled feta cheese to the salad. Gently fold them into the mixture.

In a small bowl, whisk together the lemon juice, extra virgin olive oil, sumac, salt (to taste), and grated garlic until the dressing is well combined and balanced in flavor.

Pour the prepared dressing over the salad. Toss gently until all the ingredients are evenly coated with the dressing. Serve immediately.
