Made Greek meatballs for the first time, and I thought, why not a complimentary Mediterranean salad.
Source: Tasting Table | Serves: | Time: 35 min (with marinating)
Ingredients
Pickled Sumac Onions
1 cup finely diced red onion
2 tbsp red wine vinegar
2 tsp ground sumac
¼ tsp salt
Tabbouleh
2 cups packed shredded #kale
¾ cup finely chopped #walnuts
1 small honeycrisp apple, diced
¼ cup pickled sumac onions
¼ cup #pomegranate seeds, plus more for garnish
3 tbsp lemon juice
2 tbsp olive oil
¼ tsp salt, plus more to taste
Instructions
Make the pickled sumac onions: In a small bowl, toss the onions with the red wine vinegar, sumac and salt. Let the onions macerate for at least 30 minutes, stirring occasionally.
In a separate large bowl, combine all of the tabbouleh ingredients and toss. Taste and adjust the seasoning with salt. Sprinkle with more pomegranate seeds and serve.