Greek Pumpkin Salad
Quick answer
This salad combines boiled Greek pumpkin with olive oil and lemon. Pomegranate molasses and fresh herbs add a refreshing aroma.
- Total time
- 15 dk
- Servings
- 4
- Calories (est.)
- ~120 kcal
- Difficulty
- kolay
Greek pumpkin salad recipe · pomegranate molasses mezze · vegan Turkish mezze
15 dk · 4 servings · 120 kcal
Ingredients
- 500 g Greek pumpkin, diced
- 2 tablespoons olive oil
- 1 tablespoon pomegranate molasses
- Juice of 1 lemon
- 2 tablespoons finely chopped fresh mint
- 2 tablespoons finely chopped parsley
- Salt and black pepper to taste
- 2 tablespoons toasted walnut pieces (optional)
Method
- Boil the pumpkin in salted water for 5 minutes, drain and let cool.
- Whisk olive oil, lemon juice, and pomegranate molasses in a bowl.
- Add the cooled pumpkin and chopped herbs, then toss well.
- Season with salt and pepper, and add walnuts if desired.
- Chill the salad for 10 minutes before serving.
Rinsing the pumpkin briefly after boiling enhances its flavor and keeps a crisp texture.
FAQ
Do I need to pre‑boil the pumpkin?
Yes, a quick boil makes the pumpkin tender yet still firm.
Can I substitute the pomegranate molasses?
You can mix balsamic vinegar with a splash of lemon juice for a similar tangy taste.
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