The Recipe!
Armenian Garden Salad
Ashley Haar, home cook @therealsome_chickweed
I am the granddaughter of Armenian refugees. I grew up in Fresno, CA where my Granny made this salad from veggies she grew in her garden. I now live with my cat Zoe on the unceded territory of the Chinookan Peoples in what is called Portland, OR, in the settler system, where I like to go for walks, write, and make herbal medicine.
Yield: This recipe makes two meal-sized portions or four side-dish servings
Ingredients:
1 lb cucumbers, chopped to desired size
2 medium tomatoes or 2 cups cherry tomatoes, chopped to desired size (I usually have equal portions cucumber and tomato)
1 spring onion bulb (white or red)
6 scallions, sliced
1 bunch flat-leaf parsley (~2 cups loosely packed), finely chopped
1 cup mint loosely packed, finely chopped
Dressing:
¼ cup olive oil
3 tablespoons lemon juice (or to taste)
2 tablespoons pomegranate molasses (or to taste)
1 teaspoon ground sumac
3 garlic cloves, finely chopped
Salt to taste
Directions:
Assemble salad in a big mixing bowl. Whisk dressing ingredients in a small bowl, then fold into salad with a spatula (careful with the cherry tomatoes). Enjoy.