Pomegranate Salad
Calories: 11
Adjust Servings Here: 4 servings
Description
This Pomegranate Salad is a refreshing burst of color, texture, and flavor. Juicy tomatoes, crisp cucumbers, salty feta, briny olives, and pops of sweet-tart pomegranate all tossed with a zesty lemon-olive oil dressing. Perfect as a light lunch or a side to grilled meats or falafel.
Ingredients
- 1 large Cucumber diced
- 2 large Ripe tomatoes chopped (or use 1½ cups cherry tomatoes, halved)
- 1 cup Pomegranate seeds
- ½ cup Black or Kalamata olives pitted and sliced
- ½ cup Feta cheese crumbled
- ¼ cup Fresh parsley chopped
- 4 - 5 Lettuce leaves (Romaine or butter lettuce work great)
For the dressing
- 3 tbsp Olive oil
- 1½ tbsp Fresh lemon juice
- ½ tsp Garlic powder (or 1 small clove garlic minced)
- Salt and freshly ground black pepper to taste
Instructions
- Prep the vegetables: Wash and chop the cucumber and tomatoes. Drain and slice the olives. Chop the parsley. If not already done, remove pomegranate seeds from the fruit (or use store-bought arils).
- Make the dressing: In a small bowl or jar, combine olive oil, lemon juice, garlic powder, salt, and pepper. Whisk or shake well to combine.3 tbsp Olive oil, 1½ tbsp Fresh lemon juice, ½ tsp Garlic powder , Salt and freshly ground black pepper to taste
- Assemble the salad: In a large mixing bowl, toss together cucumber, tomato, olives, pomegranate seeds, parsley, and feta.1 large Cucumber, 2 large Ripe tomatoes, 1 cup Pomegranate seeds, ½ cup Black or Kalamata olives, ½ cup Feta cheese, ¼ cup Fresh parsley, 4 - 5 Lettuce leaves
- Dress the salad: Drizzle the dressing over the salad and toss gently to combine. Adjust seasoning if needed.
- Serve: Lay out whole lettuce leaves on a serving platter or individual plates. Pile the salad over the top and serve immediately.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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