Cucumber Pomegranate Salad
Updated Dec. 12, 2023

- Total Time
- 20 minutes
- Prep Time
- 15 minutes
- Cook Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3Persian cucumbers, quartered lengthwise and sliced into ¼-inch pieces
- ½medium red onion, finely chopped into ¼-inch pieces
- 1large pomegranate, seeded (about 1 cup seeds)
- 2tablespoons extra-virgin olive oil
- Kosher salt (such as Diamond Crystal) and black pepper
- 2tablespoons lime juice, plus more to taste (from 2 medium limes)
- 2teaspoons dried mint
- Large handful of fresh mint leaves, roughly chopped
Preparation
- Step 1
Place the cucumbers, red onion and pomegranate seeds in a medium bowl. Drizzle with the olive oil; sprinkle salt (about ½ teaspoon) and pepper to taste. Add 2 tablespoons lime juice, the dried mint and the fresh mint. Stir and taste. Add more lime juice as needed. It should make your lips smack with its tang, in a good way. Adjust for salt and serve.
Private Notes
Comments
I love the pairing of ingredients. An inspired choice, and particularly welcome at this time of year in the northern tier ( mid-December in Minnesota ). One suggestion; to remove the bite from the raw red onion, marinate the chopped onion for 15 minutes in either red wine or sherry vinegar. Drain off the vinegar to use in a vinaigrette, and add the marinated onion to the salad.
I was making this and was dismayed I was out of dried mint… but wait… was I? A Harney and Sons Organic Peppermint Tea bag saved me! (I checked to make sure it was only Peppermint and it was!)
Amazing recipe and adding feta really rounded out the flavors.
I am curious where people are getting fresh pomegranates in July. These are not some thing that are in the store in New England at this time of year. And they are not something that I associate with summer eating.
It was fine. The pomegranate seeds and definitely the winner here. The dressing was so boring, it was painful. Decent base to add other stuff though.
I happened to have extra toasted pumpkin seeds from a different salad so threw some in and loved the addition of the crunch and nuttiness.