In this simple Turkish parsley salad, called maydanoz salatası, you’ll be amazed how a basic bowl of herbs and onion is transformed into something delicious by a tangy pomegranate molasses dressing. Parsley (maydanoz in Turkish) is so fundamental to Turkish cuisine that Turkish chef Somer Sivrioğlu named one of his Sydney restaurants Maydanoz. This easy parsley salad works both as part of a mezze and as a side dish – you can even serve it at breakfast. I love it with stuffed dried eggplants, kuru patlıcan dolması, another classic Turkish dish. The salad ingredients and dressing can be prepared a few hours ahead of time – just keep them covered – but it’s best to dress the salad just before serving so the delicate herbs don’t soften too much.
Serves 2 as a side dish
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