![A colorful salad of fragrant mixed herbs, pomegranate, radishes, and feta cheese.](https://spicygelato.kitchen/wp-content/uploads/2022/04/Close-up-fragrant-herb-and-pita-chip-salad-1024x768.jpg)
![A tray of seven organic pomegranates at the Farmers Market in San Francisco. The tray is lined with a black linen napkin and the pomegranates are vibrant red.](https://spicygelato.kitchen/wp-content/uploads/2022/04/A-tray-of-pomegranates-at-the-farmers-market-940x1024.jpg)
![A basket of multi-colored radishes at the Farmers Market in San Francisco.](https://spicygelato.kitchen/wp-content/uploads/2022/04/Basket-of-radishes-from-the-Farmers-Market-1024x771.jpg)
![A bottle of simple homemade dressing and a plate of fragrant herb and pita chip salad.](https://spicygelato.kitchen/wp-content/uploads/2022/04/Fragrant-Herb-and-Pita-Chip-Salad-with-Dressing-768x1024.jpg)
![Mixed Herb and Pita Chip Salad with Radishes and Pomegranate](https://spicygelato.kitchen/wp-content/uploads/2022/03/FragrantMixedHerbSalad-500x500.jpg)
Fragrant Mixed Herb and Pita Chip Salad
This fresh salad is a constant on my table and varies depending on what I have on hand; I love that about it! This recipe is adapted from the talented Yasmin Khan's recipe in The Saffron Tales.
Equipment
- 1 large bowl
- 1 small skillet
- 1 whisk
Ingredients
- 4 oz Pita Chips broken into small jagged pieces
- ½ cup walnuts roughly chopped
- 4 radishes each cut into 8 pieces
- ¾ cup feta cheese crumbled
- 1 handful fresh mint roughly chopped
- 1 handful fresh tarragon roughly chopped
- 1 handful fresh chives roughly chopped
- 3 tbsp pomegranate arils
- 3 tbsp extra-virgin olive oil
- 2 tbsp balsamic vinegar
- ½ tsp kosher salt
- ½ tsp freshly ground pepper
Instructions
- Add the jagged pieces of pita chips or flatbread in a large bowl.
- Toast the walnuts in a small pan over medium heat for 2 minutes. Add them to the bowl, along with the crumbled feta, and chopped herbs.
- Whisk the balsamic and extra-virgin olive oil, with the salt and pepper.
- Drizzle the dressing over the salad and toss with clean hands.
- Leave the salad at room temperature for 10 minutes to allow flavors to marry. Taste; adjust seasoning, if needed.
- Garnish with a generous sprinkling of pomegranate seeds and finish with a drizzle of extra-virgin olive oil just before serving.
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