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Easy · 20 min
Traditional Melenki Salad
A refreshing Aegean salad prepared with fresh greens, crumbly feta cheese, and extra virgin olive oil.
- Prep
- 15 min
- Cook
- 0 min
- Time
- 15 min
- Servings
- 4
- Calories
- 180
- Level
- Easy
- Heat
- Gentle heat
- Region
- Aegean
- Vegetarian
- Gluten-free
Servings4
Measures
1 cup is 200 ml. 1 tea glass is 100 ml. 1 tablespoon is 15 ml. 1 dessert spoon is 10 ml. 1 teaspoon is 5 ml.
Ingredients
- 1 bunch fresh arugula
- 1 head of lettuce
- 1 bunch fresh mint
- 150 grams feta or ezine cheese
- 1/2 tea glass walnut kernels
- 1/4 cup extra virgin olive oil
- Juice of 1 lemon
- 1 teaspoon pomegranate molasses
- Salt to taste
Calories are an editor’s estimate per serving, not a lab measurement.
Method
- 1
Wash and dry the greens, then coarsely tear them by hand.
- 2
Place the arugula, lettuce, and fresh mint in a large salad bowl.
- 3
In a separate bowl, whisk together extra virgin olive oil, lemon juice, pomegranate molasses, and salt.
- 4
Drizzle the dressing over the salad and toss gently.
- 5
Top with crumbled feta cheese and coarsely chopped walnuts before serving.
Note. Tearing the greens by hand instead of using a knife prevents bruising and keeps them crisp.
Questions
What cheese works best in Melenki salad?
Traditionally, firm feta or crumbly sheep's milk cheese is preferred.
Where does Melenki originate from?
It is a refreshing salad inspired by the herb culture of the Aegean region.
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