Fresh Pomegranate Feta Salad: Bright & Tangy Lunch (Print Version)

Brighten your plate with this Pomegranate Feta Salad! Tangy pomegranate, salty feta, and crisp greens make for an unexpectedly delightful, easy meal.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 0 Minutes minutes
Total Time: 15 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mediterranean
Dietary: Vegetarian

# Ingredients:

→ Fresh Salad Base

01 - 5 oz (about 140g) mixed greens
02 - 1 English cucumber, thinly sliced
03 - 1/4 small red onion, very thinly sliced

→ Star Players

04 - 1 large pomegranate, arils (seeds) extracted
05 - 4 oz (about 110g) feta cheese, crumbled

→ Tangy Dressing

06 - 1/4 cup extra virgin olive oil
07 - 2 tablespoons fresh lemon juice
08 - 1 tablespoon honey
09 - 1/2 teaspoon dried oregano
10 - 1/4 teaspoon salt (or to taste)
11 - 1/8 teaspoon black pepper (or to taste)

→ Optional Crunch

12 - 1/4 cup toasted walnuts or pecans, roughly chopped

# Instructions:

01 - First things first, get those greens washed and spun dry. No one likes a watery salad, right? Then slice your cucumber into half-moons – I like mine fairly thin for a delicate crunch. Next, thinly slice that red onion. Remember my tip about soaking it in ice water if you want to dial down the sharpness? Do that now if you're going for a milder flavor. This step lays the groundwork for a truly great Pomegranate Feta Salad.
02 - Okay, here’s my favorite trick to avoid a red explosion: cut your pomegranate in half, then hold each half over a bowl of water, cut-side down. Use a wooden spoon to gently tap the back of the pomegranate, letting the arils fall into the water. The white pith will float, and the arils will sink. Skim off the pith, drain the arils, and pat them dry. This Pomegranate Feta Salad needs those juicy gems, and this method avoids a huge mess!
03 - If you're using a block of feta, now’s the time to crumble it. I love the rustic look of hand-crumbled feta, and it just tastes fresher, you know? Just use your fingers to break it into small, bite-sized pieces. It’s okay if it’s not perfect, that’s part of the charm! This salty, creamy element is key to our Pomegranate Feta Salad.
04 - In a small bowl or jar, combine your olive oil, fresh lemon juice, honey, dried oregano, salt, and pepper. Whisk it all together until it’s beautifully emulsified and looks slightly creamy. Give it a taste and adjust the seasoning if needed. Sometimes I add a tiny bit more honey if my lemon is extra tart. This dressing is what ties the whole Pomegranate Feta Salad together.
05 - In a large bowl, combine your mixed greens, sliced cucumber, and red onion. Pour about half of the dressing over the top and gently toss everything to coat. Don’t drown it! We want just enough to lightly dress the greens. This is where the magic starts to happen, seeing all those colors come together for our Pomegranate Feta Salad.
06 - Now for the grand finale! Sprinkle those beautiful pomegranate arils and crumbled feta over the dressed greens. Add the remaining dressing if you think it needs it, or just keep it on the side for folks to add more. Give it one last gentle toss or just let the toppings sit pretty on top. The Pomegranate Feta Salad should look vibrant and inviting, ready to be devoured!

# Notes:

01 - Always de-seed your pomegranate in a bowl of water, trust me on this one; it saves a huge mess!
02 - This salad is best assembled just before serving, but you can prep all components 2 days ahead.
03 - No feta? Goat cheese works beautifully, or even a sprinkle of toasted pumpkin seeds for a dairy-free crunch.
04 - Serve this with some crusty bread to soak up the dressing; it's a game changer.

# Equipment Needed:

01 - Large mixing bowl
02 - small bowl or jar for dressing
03 - whisk
04 - cutting board
05 - sharp knife
06 - colander
07 - salad spinner

# Nutrition (Per Serving):

Calories: 250-300
Total Fat: 20-25g
Total Carbohydrate: 15-20g
Protein: 5-7g

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