Antalya Pomegranate and Walnut Salad
A delightful fusion of sweet pomegranate seeds and rich walnuts, this Antalya Pomegranate and Walnut Salad is a refreshing addition to any table, bringing a taste of Mediterranean sunshine to your meal.
Equipment
- Large salad bowl
- Small mixing bowl
- Whisk
- Knife
- Cutting board
- Measuring cups and spoons
Ingredients
- 1 cup Pomegranate seeds from 1 large pomegranate
- 1 cup English cucumber, diced
- 1/2 cup Walnuts, roughly chopped
- 1/4 cup Fresh mint leaves, finely chopped
- 1/4 cup Red onion, thinly sliced
- 1/2 cup Feta cheese, crumbled
- 3 tablespoons Extra-virgin olive oil
- 2 tablespoons Lemon juice
- 1 tablespoon Honey
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper, freshly ground
Instructions
- Begin by preparing your ingredients: deseed the pomegranate, dice the cucumber, chop the walnuts, chop the mint, slice the red onion, and crumble the feta cheese.
- In a large salad bowl, combine the pomegranate seeds, diced cucumber, chopped walnuts, finely chopped mint, and thinly sliced red onion.
- In a small bowl, whisk together the extra-virgin olive oil, lemon juice, honey, salt, and freshly ground black pepper to create a vibrant dressing.
- Drizzle the dressing over the salad mixture and toss gently to ensure all the ingredients are evenly coated.
- Sprinkle the crumbled feta cheese over the top of the salad.
- Serve immediately, or let the salad sit for about 10 minutes to allow the flavors to meld together before serving.
Notes
To extract the most seeds from your pomegranate without the mess, try scoring the skin and then soaking the pomegranate in water while you remove the seeds. The seeds will sink while the pith floats, making them easy to separate.
For the best flavor, use high-quality extra-virgin olive oil and fresh lemon juice.
This salad can be customized with additional herbs or a sprinkle of sumac for a tangy twist.