Pomegranate salad

Name: Pomegranate salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Polish
Ingredients: 60 ml Olive Oil; 2 tablespoons Lemon Juice; 1 tablespoon Honey; 2 sprigs Thyme; 100g Baby Lettuce Leaves; 250g Cherry Tomatoes; 3 chopped Spring Onions; 1 chopped Red Chilli; 1 Pomegranate; 50g Feta

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Serves 4 237 kcal per serving Prep 15 min

Ingredients

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

Instructions

In a large bowl, combine the olive oil, lemon juice and honey. Add the thyme leaves, season with salt and black pepper, and mix until well blended.
Add the baby lettuce leaves, halved cherry tomatoes, chopped spring onions and red chilli. Toss gently to coat the vegetables evenly with the dressing.
Remove the pomegranate seeds into a bowl, discarding any white membrane. Arrange the dressed salad on a serving platter, then scatter over the pomegranate seeds and crumble the feta on top.
Serve immediately to keep the salad fresh and crisp.

Tips

To deseed the pomegranate without a mess, cut it in half and tap the back with a wooden spoon over a deep bowl.
Use a mix of acidic citrus and honey in the dressing to balance the tartness of the seeds.
Add fresh herbs like mint or parsley at the very last second to keep them from wilting in the dressing.

Variations

Feta and Walnut: Add salty feta cheese and toasted walnuts for a Mediterranean profile.
Grain Base: Toss the seeds and herbs with cooked quinoa or bulgur for a more substantial salad.