Reimagine Salsa With This Mediterranean-Inspired Twist

Straight from the pages of Suzy Karadsheh’s cookbook, The Mediterranean Dish: Simple Dinners, comes a recipe that’s bound to redefine your idea of salsa. Suzy’s Happy Mediterranean-Style Salsa blends tangy-sweet pomegranate arils with juicy cherry tomatoes, fresh herbs, and a dash of sumac for a flavor explosion you won’t forget.

Ingredients

1 cup cherry tomatoes, quartered

½ cup fresh pomegranate seeds (arils)

1 or 2 medium shallots, minced

½ cup (packed) roughly chopped fresh flat-leaf parsley

½ cup (packed) roughly chopped fresh mint leaves

1 jalapeño pepper, minced (optional)

1 medium garlic clove, minced

1 teaspoon sumac Kosher salt and ground black pepper

¼ cup fresh lemon juice (from 1 large lemon)

Extra-virgin olive oil

¼ cup pine nuts (optional)

Pita chips or crostini, for serving (see page 275)

Directions

1. In a medium bowl, combine the quartered tomatoes, pomegranate arils, shallots, parsley, mint, jalapeño (if using), and garlic. Season with the sumac and a pinch of salt and black pepper (about ½ teaspoon each). Add the lemon juice and a generous drizzle (about 2 tablespoons) of the olive oil. Toss to combine and set aside for 10 minutes or so to allow the flavors to meld.

2. If you’re including pine nuts, just before serving, add them to a small skillet with a tiny bit of olive oil and toast over medium- low heat, tossing regularly, until they turn golden brown, about 3 minutes.

3. Sprinkle the pine nuts on top (if using) and serve with pita chips or crostini.