Gypsy Salad

Ingredients

• 2 ripe tomatoes
• 2 cucumbers
• 2 green peppers
• 1 bunch fresh mint and parsley
• 150 grams unsalted curd cheese
• 4 tablespoons olive oil
• 1 teaspoon pomegranate molasses
• Juice of half a lemon
• 1 teaspoon salt

Calories are an editor’s estimate per serving, not a lab measurement.

Method

1. 1

   Chop the tomatoes and cucumbers with their skins into small cubes.

2. 2

   Finely chop the green peppers, fresh mint, and parsley.

3. 3

   Transfer all chopped vegetables to a deep mixing bowl.

4. 4

   Add the crumbled curd cheese on top of the vegetables.

5. 5

   Whisk olive oil, lemon juice, pomegranate molasses, and salt in a separate bowl to make the dressing.

6. 6

   Drizzle the dressing over the salad, toss gently, and transfer to a serving plate.

Note. You can use feta cheese instead of curd cheese, but avoid adding extra salt if the cheese is salty.