Sorrel Salad Recipe
Aegean people are known for their fondness for herbs. I guess there is nothing more natural than that in a place where so many herbs grow. It's not about people's taste, in fact, this love stems from the blessings offered by the nature they live in.
Since sorrel is not very suitable for cooking, it is a herb that is usually used in salads. The young sorrels collected from the countryside are washed, then dipped in salt and eaten (my mouth is watering even as I write).
Sorrel is now available in almost all markets. But they become such hard that it is more torment than pleasure to dip in salt and eat. I'm trying to satisfy my sorrel craving by making a salad. I make it with as few ingredients as possible so that it doesn't overpower the taste. Other than sorrel, I use onions, cucumbers and tomatoes as the main ingredient. But olive oil and pomegranate syrup go well. It softens the hard texture of sorrels a bit. If you haven't tried it before, you can try sorrel in this recipe. But let me warn you, it is the most sour food you can eat and eat.
- 1 bunch sorrel,
- 1 onion,
- 10-15 cherry tomatoes,
- 1 cucumber,
- Olive oil,
- Pomegranate molasses,
- Finely chop the onion and rub with some salt to soften,
- Chop tomatoes and cucumber,
- Chop the sorrel,
- Combine the onions, tomatoes, cucumber and sorrel in a large bowl,
- Add olive oil, pomegranate molasses, salt and stir.