Recipes/ Starters Appetizers and Salads

Herb Salad

Herb Salad

Herb Salad

A friend of mine just got back from Israel. Obviously the first thing I asked her was how the food was. She told me about this herb salad she had. I could taste what she was describing. Fresh herbs instead of lettuce? What an incredible idea. It reminded me of Middle Eastern tabouli, which I adore and will make soon. This salad does not have bulgar wheat in it. The salad my friend was describing has pistachios in it. I made mine a little differently. I could imagine how the herbs would go so well with pomegranate seeds and toasted pine nuts. The freshness of the herbs, the tangy-sweetness of the pomegranate seeds, the creaminess of the pine nuts and the tartness of the lemon juice make for a flavour party in your mouth.

Why not try something a little different for your next salad course, mezze platter or light lunch? I’ve just eaten two portions-worth with some pitta bread! Ah, you must try it!

For another delicious salad idea, try my Beetroot Salad with Orange Vinaigrette.

Herb Salad

Print Recipe
Serves: 4 Cooking Time: none


  • 1 cup fresh parsley, torn
  • 1 cup fresh coriander, torn
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh basil leaves
  • 1/2 red onion, finely chopped
  • seeds of 1/2 a pomegranate
  • juice of 1/2 a lemon
  • 2 tablespoons olive oil
  • 1/4 cup toasted pine nuts
  • a sprinkle of salt and pepper



In a bowl, add all of the herbs, onion, and pomegranate seeds.


Add the lemon juice, olive oil, and salt and pepper, and toss.


Add the pine nuts and serve.

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