Zahter Salad | Hatay-Style Breakfast Herb Salad with Pomegranate Molasses

Strip the leaves from the tough zahter stems with your fingers; the stems remain woody. Wash the leaves twice in plenty of water, then spin them dry or spread them on a clean towel. Wet leaves will not hold the dressing and will water down the salad.

Whisk the pomegranate molasses, olive oil, lemon juice, and remaining salt in a separate bowl until emulsified. Combine the zahter, onion, and walnuts in a large bowl. Pour on the dressing just before bringing the salad to the table. Toss with two or three gentle folds, then sprinkle with pomegranate seeds.