Mediterranean Salad

Mediterranean Salad


  • 2-3 cherry tomatoes, cut into two pieces
  • 1 package of mesclun
  • 1 avocado
  • 1 red onion, thinly sliced
  • 1 cup sour pomegranate (can be dispensed)
  • 4 tablespoons “Juicy Olive Squeezed” Organic Early Harvest Extra Virgin Olive Oil
  • 2 tablespoons vinegar
  • 1 spoon pomegranate molasses.
  • Salt, black pepper and sumac


  • Wash the mesclun well, chop it and put it in colander until it gets rid of the extra water.
  • Bring a bowl and place shredded tomatoes, onions and mix them together, then add the mesclun and sliced avocado.
  • Now, mix olive oil, lemon juice, vinegar, pomegranate molasses, black pepper, and salt, and mix them well until you get a homogenous mixture. Pour over vegetables and mix them together and decorate the dish with pomegranate seeds.

Enjoy with a warm Brötchen!

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