We start with our anari sauce. Place in a blender the anari cheese along with the lemon juice, 1 tbsp of the oregano, 2 tbsp of oil, the milk, ½ tsp of salt and a crack of fresh pepper. Blend until a nice thick sauce is created, adjusting with the addition of more milk.
For the salad we take a bowl and add the tomatoes, cucumbers, peppers, onions, coriander, capers and remaining ½ tsp of salt. Mix gently.
In another bowl we add the pomegranate molasses, vinegar, the remaining oregano and we start whisking while slowly pouring the remaining 3 tbsp of oil until well incorporated. Pour the marinade into the bowl with the tomato mixture and let marinate for 10’.
To serve, take a deep serving plate and add a husk of arkatena. Toss on top the vegetables and all their juices. Let rest for 5’, then add the olives and pour on top the anari sauce along with a drizzle of olive oil on top and around the plate.