Sulṭat al-Huqul al-Sharqiyyah (سلطة الحقول الشرقية) – Eastern Fields Salad
A refreshing and rustic salad inspired by the wild fields and rich flavors of the Middle East. This vibrant dish combines earthy greens with sweet roasted peppers and marinated mushrooms, all tossed in a tangy, heritage-style dressing. It’s the kind of salad that feels simple yet deeply nostalgic—one my grandmother often prepared when foraged herbs and vegetables were plentiful.
Sulṭat al-Huqul al-Sharqiyyah (سلطة الحقول الشرقية) – Eastern Fields Salad
A vibrant, earthy Middle Eastern salad featuring wild greens, roasted pepper, and marinated mushrooms tossed in a tangy pomegranate molasses dressing. Inspired by traditional foraged field salads from the region.
Ingredients
Salad:
- 1 cup purslane chopped
- 1 cup celery thinly sliced
- 1 cup spinach chopped
- 1 roasted bell pepper sliced
- 1/2 cup fresh mushrooms thinly sliced or lightly sautéed
- 1/2 yellow onion thinly sliced
Dressing:
- 2 tbsp olive oil
- 1 tbsp pomegranate molasses
- 1 tsp mustard
- Salt to taste
- Black pepper to taste
Instructions
- In a large mixing bowl, combine purslane, celery, and spinach.
- Add roasted bell pepper, mushrooms, and yellow onion.
- In a separate bowl, whisk together the olive oil, pomegranate molasses, mustard, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Serve fresh as a side or light main dish.
Notes
- Mushrooms can be sautéed for added depth of flavor or used raw for freshness.
- You can substitute any of the greens with other local herbs or arugula.
- This salad is naturally vegan and perfect for summer gatherings.