Pomegranate, feta, cucumber and mint salad

Brigitte Hafner

all details

This is zingy, crunchy and very refreshing on a hot day. Sumac adds a wonderful tangy flavour as well as a pretty red colour. The ground dark red berry can be found in Middle Eastern shops and good delis.

Pomegranate, feta, cucumber and mint salad.
Pomegranate, feta, cucumber and mint salad. Photo: Marina Oliphant

Ingredients

  • 2 pomegranates
  • 200g feta
  • 2 Lebanese cucumbers, diced small
  • ½ red onion, thinly sliced
  • ⅓ cup mint leaves, roughly chopped
  • ⅓ cup coriander leaves, roughly chopped
  • 2 tsp sumac (optional)
  • 1 tbsp red wine vinegar
  • 3 tbsp extra-virgin
  • olive oil
  • Salt

Method

Break open pomegranates and remove seeds. Crumble feta (I prefer to use Greek) into largish pieces. Combine seeds, feta, cucumbers, onion and herbs in a large bowl.

When ready to serve add the sumac, vinegar, oil and salt and toss to combine. Best served cold.

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  • Course - Side Dish
  • Occasion - Barbecue

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