Pomegranate molasses salad dressing

Pomegranate molasses salad dressing

Do you have a neglected bottle of pomegranate molasses in your pantry that you bought for a recipe and never used again?

Let me help you out.

First a little background: Pomegranate molasses is a thick, dark ruby red liquid that is a beautiful combination of  sour and sweet.The taste is some what reminiscent of balsamic vinegar. They share the intense sweet yet tart notes.

Pomegranate molasses is made by boiling down the juice of a special variety of pomegranates so technically it is  not molasses, it is concentrated juice.  In Arabic it is called dibs rumman دبس رمان  and it is featured in many Middle Eastern and Mediterranean  recipes ranging from marinades to salads, soups, desserts, and even drinks.

I love using it in salad dressings. Adding a touch to your favorite  vinaigrette can really take your good old boring salad dressing to the next level. With its intense flavor and sticky nature which helps it cling to leafy greens . I am sharing one of my favorite pomegranate molasses dressings today along with my oregano and grilled halloumi cheese salad but if you need more inspiration try my monk salad  and Fattoush .

Girlled halloumi oregano salad

But the fun doesn’t stop here, you can add pomegranate molasses to ground meat to add a wonderful depth of flavor to the recipe. I use it in the stuffing for  Sfeeha (Lebanese meat pies) and Kubbeh.Cooking does tone it down making the taste much more subtle yet it adds a layer of flavor that is unique and irresistable. You can also use Pomegranate molasses as a glaze for roasted vegetables or for your choice of grilled meat. A drizzle on top of your soup is a great way to add color and it works as a beautiful substitute to sour cream.

So why don’t you dig up that neglected bottle of pomegranate molasses and give these recipes a try?



Pomegranate molasses salad dressing

Juice of one lemon (about 1/4 cup)

1/4 cup olive oil

1/4 cup or 4 tablespoons vinegar (see notes)

1/4 cup or 4 tablespoons pomegranate molasses

one clove of garlic minced

1/2 teaspoon dried mint

1/2 teaspoon sumac

1/2 teaspoon salt

Half of a red onion finely chopped (optional)

black pepper to taste


Add all the ingredients to a jar, close the lid and give it a good shake. You can also do this in your blender


For the vinegar you can use apple cidar vinegar or balsamic vinegar. The apple cidar vinegar will intensify the tart notes in the dressing while the balsamic plays on both the sweet and sour. Try both and let me know which one you like better :)

Oregano salad with grilled halloumi

This salad is a must on my spring menu when fresh oregano is everywhere with its velvety green leaves and intense peppery taste. Mixed with smoky grilled halloumi, crunchy golden pita, juicy tomatoes and the beautiful purple hues of red onion strips infused with vinegar and sumac, each bite explodes in your mouth with  a celebration of spring

Whenever I post a recipe with fresh oregano, I get many questions about oregano, thyme, which is which and which one are you using. So to avoid the confusion, this is the oregano I am referring to

oregano-zaatar akhdar


Oregano and grilled halloumi cheese salad

4 cups oregano leaves, washed and dried

100 g halloumi cheese cut into bite size cubes and grilled

1 tomato chopped

1/2 red onion cut into strips

2 tablespoons vinegar

1 teaspoon sumac

1 loaf pita bread cut into squares

2 tablespoons olive oil

Pomegranate molasses salad dressing


In a bowl add the vinegar and sumac to the onion strips, rub the strips with the vinegar and sumac. Set aside for 10 minutes

Heat the olive oil in a pan, add the pita squares and stir until the pita is golden and toasted, remove from the pan to a plate lined with kitchen towels

Drain the onions, discard the vinegar

In a bowl toss the oregano, tomatoes, onions and dressing together.

Arrange in serving plate

Top with grilled Halloumi cheese and pita squares

Serve immediately



You can toast your pita squares in the oven if you want to avoid the oil or you can go to the opposite extreme and deep fry them. I usually choose the middle ground and toss them with some olive oil in a pan until they are golden brown

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Leave a comment


  1. Exactly what I needed for my neglected bottle of pomegranate molasses, thank you!

  2. Yes I do!! I do!! It was given to me as a gift and there it sits. I keep telling myself I’m going to look up ways to use it before it gets tossed out for being old. I love this dressing and all those nifty ideas. Thank you, Sawsan!

  3. Your photos are exquisite, delicious looking molasses dressing to add some sweetness :D

    Choc Chip Uru

  4. It all sounds delicious!! I use the Pom syrup in dressing quite a lot but will now try it on roasted vegetables too!

  5. foodandcrafts

     /  April 21, 2014

    I do have a neglected bottle – thanks for this!

  6. This is innovative ! Thanks for the lovely dressing idea.

  7. This sounds delicious! I have a bottle lurking at the back of my cupboard so I must give it a try.

  8. Yum! The photo’s of your recipes look wonderful. Note to self: Do not read recipes after 8:45pm. Now, I’m hungry! Seriously, thanks for the visual temptation. I’m going to try them out.

  9. Eha

     /  April 22, 2014

    Sawsan – you have convinced me. Had some in the past and did not rebuy – guess which aisle in the shop yours truly will head to shopping day a few days hence :) ? And promise to be more adventurous with the next bottle!!!

  10. I use a lot of pomegranate molasses in my cooking but never really thought to use it as a dressing base, will be trying this soon :-)

  11. I read the first question and answered out loud, “Yes! Yes!” I do have a bottle going unused. This is a great idea – thank you! And I love the shot of the red flower – stunning!

  12. We use our pomegranate syrup in everything – salad dressing, drinks, fish, dolmeh… I have to find some haloumi cheese though. My husband tried some at an Italian restaurant and he keeps requesting it at home!

  13. My dear friend Barb bought me pomegranate molasses some time ago and you are absolutely right, it does bring any salad up a notch. I love the grilled halloumi too, such a great combo for a light lunch.

  14. Hi! iìm Simi an italian food blogger1 i love your blog! is wonderful! greetings from Italy!

  15. I love grilled haloumi cheese! I must make it this summer when I get a grill!

  16. A nice recipe and the discover of a beautiful blog for me.

  17. I’ve been looking for a great fattoush dressing for such a long time, as it just won’t turn out as nice as it tastes at the refreshment shops in the UAE, I will definitely give this one a try, since I’m now a pro at making the fattoush bread :)

  1. Dress it up! homemade salad dressings | Chef in disguise

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