PolishMain course
Pomegranate salad
This salad brings together crisp baby lettuce, sweet cherry tomatoes, and a bit of a bite from spring onions and red chili. A simple dressing of olive oil, lemon juice, and honey coats the greens lightly. The real draw here is the scattering of jewel-toned pomegranate seeds and salty crumbled feta, which add both texture and a tangy counterpoint to the fresh vegetables. It's a straightforward side that comes together quickly.
21 minServes 4
Method
2 steps · 21 min total
- 01
Whisk the Dressing
In a large bowl, whisk together the 60 ml olive oil, 2 tablespoons lemon juice, 1 tablespoon honey, and the leaves from 2 sprigs of thyme. Season the dressing well with salt and pepper. Add the baby lettuce, cherry tomatoes, spring onions, and red chili, then toss everything gently until it's all evenly coated. - 02
Assemble the Salad
Carefully scoop the seeds from the pomegranate into a bowl, making sure to remove any bitter white membrane as you go. Arrange the dressed salad onto a platter, then finish by scattering the pomegranate seeds and crumbled feta over the top.
