Chopped Cucumber Salad With Pomegranate, Feta And Mint
Cool and refreshing, this cucumber, pomegranate, and feta salad is a delightful mix of flavors and textures. The juicy crunch of cucumber, the burst of sweetness from pomegranate seeds, the refreshing hint of mint, and the tangy creaminess of feta cheese all come together in a simple lemon and olive oil dressing. Perfect as a side dish or a light main course, this salad is sure to brighten up any meal.
— Constant Cookbook
Ingredients
- 1/4 cup fresh lemon juice
- 2 Tbs. olive oil
- 2 English cucumbers
- 1 cup pomegranate seeds (see note above)
- 1/3 cup coarsely torn fresh mint leaves
- Salt and freshly ground pepper, to taste
- 1 cup crumbled feta cheese
Instructions
- In a large bowl, whisk together the lemon juice and olive oil to make a dressing.
- Cut the cucumbers into rounds 1/8 inch thick. Add the cucumbers, pomegranate seeds and mint to the bowl with the dressing. Stir gently to coat, and season with salt and pepper. Just before serving, gently fold in the cheese. Serves 4.
- Adapted from Williams-Sonoma <i>Eat Well,</i> by Charity Ferreira (Oxmoor House, 2008).
Yield
Serves 4.
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