I was totally overwhelmed by the abundance of fresh Mediterranean food on my recent trip to Israel. Every time we sat down to the table, our hosts covered every available square inch with dishes to try. I couldn’t let one pass me by, so I always left the table feeling thoroughly stuffed and seriously spoiled. In those stomach-clutching moments, I daydreamed about going home to a simple quinoa salad and a glass of wine. The grass is always greener, isn’t it?
Honest to goodness, those dishes passed by so quickly that I hardly had a moment to dissect one before the next arrived. I had hoped to come home with a long list of dishes to recreate, but I’m left mostly with vague, game-changing impressions of flavors, colors, smells and sights.
This salad is based on a recipe that my new friend Jessa recited to me by memory. I couldn’t resist adding more herbs and almonds, then some pomegranate and a dash of warming cinnamon to satisfy my post-Israel trip taste buds. Please feel free to adjust the ingredients to suit your preferences—maybe you don’t like olives (leave them out) or you’re craving some creaminess (add crumbled goat cheese or feta). Maybe you’ll want to finish off the dish with another splash of rich olive oil. Go for it!
