RECIPE
Cucumbers are surprisingly delicious with anise hyssop. They pair well together in healthy, cooling salads like this, as well as in refreshing cocktails. Anise hyssop is a member of the mint family and has a sweet mint flavor with notes of licorice and fennel, as well as honey and floral undertones that allow it to complement both sweet and savory dishes. This simply dressed salad showcases the savory side of the herb by complementing it with bright, citrusy sumac. The salad is refreshing and light, yet still filling. It’s easy to whip together and can be eaten as a standalone salad or as a side for grilled meats or fish. It’s recommended to cook the lentils ahead of time so that they can be well chilled, which makes salad assembly quick.
¼ cup extra virgin olive oil
juice of 1 lemon
2 tablespoons white balsamic vinegar
1 teaspoon sumac
½ teaspoon salt
1 English cucumber, halved and sliced
½ cup sliced thin and halved red onions
¾ cup cherry tomatoes, halved
2 tablespoons fresh anise hyssop leaves, chopped
2 cups chopped romaine or little gem lettuce
1 cup black lentils, cooked and salted
¼ cup feta cheese, crumbled
Seasonal herb flake salt (optional)
Assemble the salad by laying down some chopped lettuce, topped with the lentils. Pour the dressed cucumbers and onions over the top evenly and top with crumbled feta. Season with a little seasonal herb flake salt.
If anise hyssop is not available, the salad can still be made with similar flavor by combining a tablespoon of chopped mint and fennel, and a teaspoon of chopped oregano.
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