Combining thyme and mint in one dish is common throughout Greece and Turkey. Look for the best summer tomatoes you can find, it will make the salad shine. Pomegranate molasses is found in most supermarkets or any middle eastern grocery store.
1½ lbs heirloom tomatoes, chopped into ½ inch dice (2-3 large)
½ pint (about 8) figs, quartered
1 t fresh thyme leaves, chopped
1 T fresh mint leaves, chopped
¼ C red onion, finely chopped
6 C baby arugula or mixed seasonal greens
1½ C crumbled Kasseri cheese (or Feta)
Juice of 1 lemon
2 t pomegranate molasses (or good quality balsamic vinegar and 1 T honey)
¼ C olive oil
Salt and pepper to taste
In a large serving bowl, combine all of the salad ingredients except the cheese. Whisk together the dressing and pour it over the salad. Toss well. Add the cheese and toss lightly. Serve immediately. Serves 6.
Note: make it a main course by adding chunks of cooked chicken.