Persian Fall Herb Salad by Zoya Bigarly

Préparation

This vibrant and refreshing salad combines the bright, citrusy sweetness of blood oranges with the savory richness of feta. Fresh herbs like dill, basil, and mint add aromatic layers, while crunchy pistachios and juicy pomegranate arils offer delightful contrast. The tangy lemon-sumac dressing ties it all together, making this dish a perfect balance of flavors and textures. Serve it as a light main course or an elegant side dish at your next gathering.

*This recipe originally ran in the US on HexClad.com.

Using a small knife and working one at a time, cut away peel and white pith from oranges and discard. Working over a clean bowl, one orange at a time, hold the orange in your non-dominant hand and cut out segments between the white lines using a paring knife.
Whisk oil, lemon juice, sumac, and honey in a medium bowl until well combined. Season with salt and pepper.
In a large bowl, combine arugula, dill, basil, mint and pita. Pour half of the dressing over the salad and toss to combine. Season with salt and pepper, if needed. Gently fold in orange pieces.
Arrange arugula mixture on a shallow platter. Top with feta cheese, pomegranate arils and pistachios and serve with more dressing, if desired.