Pomegranate salad
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10 Ingredients
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15 min total
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Serves Serves 4
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Easy
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Polish
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Vegetarian
Recipe byThe ZestyPlate Kitchen
Pomegranate salad: crisp baby leaves and cherry tomatoes in a honey-thyme dressing, finished with jewel-bright pomegranate seeds and salty feta.
This is a salad built on contrast: crisp leaves, juicy tomatoes, salty feta and the sweet-sharp pop of pomegranate seeds, all brought together with a honey and thyme dressing. It takes only a few minutes and adds real colour to the table. Eat it as a light lunch or serve it alongside something grilled.
Jump to recipe
Prep 15 min
Total 15 min
Easy
Scale:
- 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
Preparation
- Mix the olive oil, lemon juice, honey and thyme leaves together in a large bowl and season well. Add the lettuce, tomatoes, spring onions and chilli, then turn everything over to coat.
- Knock the pomegranate seeds out over a bowl, picking off any white pith. Pile the dressed salad onto a platter and scatter the seeds and feta over the top.
Tips from the ZestyPlate Kitchen
- Make the dressing first, then dress the leaves at the last minute so they keep their crunch.
- For an easy job on the pomegranate, cut it in half and tap the skin with a spoon over a bowl.
- Scatter the feta on at the very end so it stays in proper chunks rather than crumbling away.
- Go gently with the chilli, just enough warmth to play against the sweet seeds.
Frequently Asked Questions
Halve it, hold a half cut-side down over a bowl, and whack the skin firmly with a wooden spoon. The seeds drop straight out with very little mess.
Prep the leaves, tomatoes and dressing separately and keep them apart until the last moment, then toss it all together so nothing wilts.
Add grilled halloumi or chicken, a scatter of toasted nuts, or some couscous or quinoa to bulk it out.
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