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Mixed Herb and Pita Chip Salad with Radishes and Pomegranate
Adapted from Yasmin Khan - The Saffron Tales

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.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4
Course: Salads
Cuisine: Iranian
Calories: 822
Ingredients Equipment Method

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

Equipment

  • 1 large bowl
  • 1 small skillet
  • 1 whisk

Method
 

  1. Add the jagged pieces of pita chips or flatbread in a large bowl.
  2. 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.
  3. Whisk the balsamic and extra-virgin olive oil, with the salt and pepper.
  4. Drizzle the dressing over the salad and toss with clean hands.
  5. Leave the salad at room temperature for 10 minutes to allow flavors to marry. Taste; adjust seasoning, if needed.
  6. Garnish with a generous sprinkling of pomegranate seeds and finish with a drizzle of extra-virgin olive oil just before serving.