Tabbouleh with Walnuts

Tabbouleh is usually the star of every Middle Eastern party spread. And, I love a classic tabbouleh. Sometimes I like to add a twist to a classic, like walnuts and pomegranate molasses to tabbouleh! 

If you're like me, you'll love the tartness of this salad. The addition of pomegranate molasses to the dressing gives it that kick. It's amazing! 

You can easily make this salad a day ahead. Just don't add the dressing until you're ready to serve it. 

If you're looking for another salad to add to your menu, this recipe is sure to please everyone.

Tabbouleh with Walnuts 

Servings: 4 

Prep Time: 20 minutes 

Ingredients: 

Salad: 

2 bunches parsley, finely chopped 

2 Persian cucumbers, peeled and diced

2 green onions, thinly sliced 

1 cup of grape tomatoes, halved 

1 bunch of mint, finely chopped  

1 cup walnuts, roughly chopped 

Dressing: 

1/4 cup extra virgin olive oil 

6 tablespoons to 1/2 cup lemon juice 

3 tablespoons pomegranate molasses

1/2 teaspoon salt 

Directions: 

1) To make the dressing, combine olive oil, pomegranate molasses, lemon juice and salt. Mix well and set aside. 

2) In a serving bowl, combine parsley, cucumber, tomatoes, onions, mint, and walnuts. Mix well. Refrigerate for at least 3 hours. 

4) When ready to serve, toss with dressing and enjoy!