Serves 6-8
Dressing:
1 Tbs. red wine vinegar1 Tbs. pomegranate molasses or vinegar*
1 clove garlic, minced
1/2 tsp. Dijon mustard
6 Tbs. extra virgin olive oil
Salad:
4 medium tomatoes, seeded and cut into chunks
1 hot house cucumber, peeled, seeded and cut into chunks
2 red bell peppers, seeded and cut into cubes
1 green bell pepper, seeded and cut into cubes
1 large red onion, cut into small chunks
1 cup chopped fresh parsley
salt and pepper
In a small bowl whisk dressing ingredients until well blended.
In a large bowl combine vegetables with half the parsley and dressing. Toss well, add salt and pepper to taste and sprinkle with remaining parsley.
*Pomegranate molasses can be found in the ethnic food section of your market. I use a brand called Carlo (kosher). You can also use Pom pomegranate juice by cooking it down to a syrupy consistency.
(Louise Fiszer)