Pomegranate salad
A Polish dinner. Ready in about 40 minutes. Difficulty: medium.
- 40 minPrep (about)
- 40 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
Fresh & other
- ⅔ cup + 2 ½ tsp lemon juice
- ⅓ cup + 1 ½ tsp honey
- 12 sprigs thyme Shopping tip: Fresh sprigs or dried both work (1 tsp dried = 1 tbsp fresh).
- 1.3 lb baby lettuce leaves
- 3.2 lb cherry tomatoes
- 17 green onions Shopping tip: Green onions (scallions).
- 6 red chiles Shopping tip: Fresno or red jalapeño for mild (seeds out); Thai bird's eye for hot.
- 6 pomegranates
- 10 oz feta
Sauces & oils
- 1 ⅓ cups + 2 tbsp olive oil
How to make it
Steps in our own plain words.
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Mix the thyme leaves, honey, lemon juice and olive oil in a large bowl.
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Season well.
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Tip in chilli, spring onions, tomatoes and the lettuce.
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Toss to mix.
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Scoop out your pomegranate seeds over a bowl.
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Remove any white membrane.
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Arrange the dressed salad on a platter.
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Scatter over the pomegranate seeds and feta.
On the side: Bread roll
A side we added to round out the meal. It is not part of the original recipe.
How to make it (5 min)
- Warm the rolls in the oven for a few minutes.
More vegetarian recipes
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.