Israeli Chopped Herb Salad With Pomegranate | Kosher Recipe | Perfect For Shabbat Or Rosh Hashanah 

Ingredients (Serves 4–6)

1 cup fresh parsley, finely chopped

½ cup fresh cilantro, finely chopped

½ cup fresh mint leaves, finely chopped

1 small cucumber, diced

1 small tomato, diced

3–4 green onions, thinly sliced

½ small red onion, finely diced (optional)

½ cup fresh pomegranate seeds (arils)

2 tablespoons extra virgin olive oil

1 small lemon, juiced

1 teaspoon pomegranate molasses (optional, for extra tang)

Salt and freshly ground black pepper, to taste

Optional: 1 teaspoon sumac for a subtle citrusy flavor

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Instructions

1. Prepare herbs: Rinse parsley, cilantro, and mint thoroughly. Shake off excess water and finely chop.

2. Chop vegetables: Dice cucumber and tomato into small, uniform pieces. Thinly slice green onions and red onion.

3. Combine herbs & veggies: In a large bowl, mix the chopped herbs and vegetables together.

4. Add pomegranate: Gently fold in the pomegranate seeds.

5. Dress the salad: Drizzle with olive oil, lemon juice, and pomegranate molasses (if using).

6. Season: Sprinkle with salt, pepper, and optional sumac. Toss gently to combine.

7. Serve: Chill for 10–15 minutes or serve immediately. This salad shines with its fresh colors and festive flavor.

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Tips

For extra festive flair, add toasted walnuts or pistachios for crunch.

The pomegranate seeds represent fruitfulness and blessing, making this perfect for Rosh Hashanah.

Serve alongside roasted chicken, fish, or a hearty grain dish like freekeh or quinoa.