Fresh Cucumber Pomegranate Salad: My Zesty Summer Fix (Print Version)

This vibrant Cucumber Pomegranate Salad is my go-to for light, refreshing meals. Tangy, crunchy, and so simple to toss together!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 0 Minutes minutes
Total Time: 15 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mediterranean-inspired
Dietary: Vegetarian, Gluten-Free

# Ingredients:

→ Crisp Base

01 - 1 large English cucumber, sliced into half-moons
02 - 1/2 cup fresh pomegranate arils

→ Fresh Herbs & Aromatics

03 - 1/4 cup fresh mint, roughly chopped
04 - 1/4 small red onion, very thinly sliced

→ Zesty Dressing

05 - 3 tablespoons extra virgin olive oil
06 - 2 tablespoons fresh lemon juice
07 - 1 teaspoon honey or maple syrup
08 - 1/2 teaspoon sea salt, or to taste
09 - 1/4 teaspoon freshly ground black pepper, or to taste

# Instructions:

01 - First, I grab my English cucumber. I usually just slice it into half-moons, about a quarter-inch thick. No need to peel unless you're feeling fancy or have a super tough skin, which is rare with these. Then, for the red onion, I slice it super thin. I'm talking translucent thin, because honestly, nobody wants a huge chunk of raw onion dominating their Cucumber Pomegranate Salad. If the onion feels a bit too potent, I'll give it a quick ice bath for ten minutes to mellow it out. It's a little trick I learned after one too many "onion breath" incidents, and it truly makes a difference in this Cucumber Pomegranate Salad!
02 - This step, to be real, can be a bit chaotic. I usually cut the pomegranate in half, then hold it cut-side down over a bowl and gently tap the back with a wooden spoon. The arils just pop out! I swear, half the time they end up everywhere, even on the ceiling. But that vibrant color and juicy crunch are so worth the small mess for our Cucumber Pomegranate Salad. Just try not to wear your favorite white shirt during this process, trust me on that one. It’s a small price to pay for the gorgeous outcome of this Cucumber Pomegranate Salad.
03 - Grab that fresh mint, give it a good rinse, and pat it dry. Then, I just roughly chop it. No need for a super fine mince; we want to see those lovely green flecks in our Cucumber Pomegranate Salad. The scent of fresh mint as you chop it is just heavenly, it always reminds me of summer gardens. Don't be shy with the mint, it really makes the whole dish sing. I used too little once, and it just wasn't the same, so be generous with it!
04 - In a small bowl, I combine the olive oil, fresh lemon juice, a little drizzle of honey (or maple syrup if that's what I have), and a good pinch of salt and pepper. Then, I whisk it all together until it's well emulsified. You want it to look a little cloudy and creamy, not separated. I always taste it here, adjusting as needed. Sometimes it needs a bit more lemon, sometimes a little more sweetness. It's all about finding that perfect balance for this Cucumber Pomegranate Salad, hon, so don't be afraid to adjust!
05 - Now for the fun part! In a large bowl, I gently combine the sliced cucumbers, red onion, pomegranate arils, and chopped fresh mint. This is where the colors really start to pop, honestly. Then, I pour the dressing over everything. I use a large spoon or my clean hands (yes, I get messy!) to gently toss it all together until every piece is coated. You don't want to bruise anything, just a gentle mix, you know? It's important to be delicate to keep all those beautiful textures intact for your Cucumber Pomegranate Salad.
06 - Once everything is beautifully mixed, I like to pop the Cucumber Pomegranate Salad into the fridge for at least 15-20 minutes. This gives the flavors a chance to meld together and gets it nice and chilled, which is just divine on a warm day. I didn't expect that a little chill time would make such a difference, but it really does. When it's ready, I give it one last gentle toss and serve it up. It looks so vibrant and fresh, honestly, and tastes even better!

# Notes:

01 - For extra crispness, keep your cucumbers and pomegranate chilled separately until just before assembling.
02 - If making ahead, keep the dressing separate and toss just before serving to prevent the salad from getting watery.
03 - No pomegranate? Grapes or fresh berries can offer a similar sweet-tart burst, I tried it once and it worked... kinda.
04 - A sprinkle of crumbled feta cheese adds a lovely salty counterpoint, I swear by it!

# Equipment Needed:

01 - Large mixing bowl
02 - small whisk
03 - sharp knife
04 - cutting board

# Nutrition (Per Serving):

Calories: 120
Total Fat: 9g
Total Carbohydrate: 10g
Protein: 1g

Back