Pomegranate salad

Pomegranate salad

A vibrant pomegranate salad bursting with fresh baby lettuce, juicy cherry tomatoes, and tangy feta cheese, all enlivened by a zesty honey-lemon dressing. This salad marries sweet, tart, and spicy flavors for a refreshing and colorful dish.

Vegetarian

Prep Time

15 min

Servings

4

Pomegranate salad is a delightful blend of fresh produce and bold flavors, perfect for showcasing seasonal ingredients. Rich in symbolism, pomegranates have long been associated with abundance and prosperity in many cultures, making this salad a meaningful addition to celebratory meals. The combination of juicy cherry tomatoes and crisp baby lettuce brings a refreshing crunch, while the feta adds a creamy, salty contrast that balances the sweetness of honey and the bright acidity of lemon juice. The dressing is infused with fragrant thyme leaves that add an herbal note, and a hint of heat from red chilli offers an exciting kick without overwhelming the palate. This salad works wonderfully as a light lunch, a side dish alongside grilled meats or fish, or as part of a mezze platter to share. For best results, serve this salad fresh to enjoy the vibrant textures and flavors. The pomegranate seeds contribute not only a burst of juicy sweetness but also a lovely jewel-like appearance that elevates the dish's presentation.

Ingredients

  • 60 ml Olive Oil
  • 2 tablespoon Lemon Juice
  • 1 tablespoon Honey
  • 2 sprig Thyme
  • 100 g Baby Lettuce Leaves
  • 250 g Cherry Tomatoes
  • 3 chopped Spring Onions
  • 1 chopped Red Chilli
  • 1 Pomegranate
  • 50 g Feta

Instructions

Step 1: In a large mixing bowl, whisk together the olive oil, freshly squeezed lemon juice, golden honey, and the aromatic thyme leaves until the dressing is well combined and glossy. Season generously with salt and freshly ground black pepper to enhance all the flavors. Add the baby lettuce leaves, halved cherry tomatoes, chopped spring onions, and finely chopped red chilli to the bowl. Toss gently but thoroughly to ensure every leaf and vegetable is beautifully coated with the vibrant dressing. Step 2: Carefully cut open the pomegranate and scoop out the seeds into a separate bowl, taking care to remove any of the bitter white membrane that may cling to the seeds. Arrange the dressed salad artfully on a large serving platter. Finally, scatter the glistening pomegranate seeds generously over the top, then crumble the feta cheese evenly across the salad for a creamy, tangy finish. Tips: For an extra touch of flavor, chill the dressing ingredients before combining. When removing pomegranate seeds, do so over a bowl of water; the seeds will sink while the membrane floats, making separation easier. Adjust the amount of chilli based on your heat preference, starting with less if you prefer a milder salad.

Quick Info

Prep Time
15 min
Total Time
15 min
Servings
4

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