Chopped Cucumber Salad with Pomegranate, Feta and Mint
Pomegranates have a leathery peel on the outside and an inedible white membrane within that holds crunchy, ruby red seeds with a sweet-tart flavor. To remove the seeds, cut thin slices off the top and bottom of the pomegranate. Lightly score the skin lengthwise in 4 or 5 places. Submerge the pomegranate in a bowl of cold water and peel away the skin. Gently separate the fruit into sections, and extract the seeds from the white pith and membrane with your fingers. Discard the pieces of pith and membrane that float to the top and drain the seeds.
- 1/4 cup fresh lemon juice
- 2 Tbs. olive oil
- 2 English cucumbers
- 1 cup pomegranate seeds (see note above)
- 1/3 cup coarsely torn fresh mint leaves
- Salt and freshly ground pepper, to taste
- 1 cup crumbled feta cheese
In a large bowl, whisk together the lemon juice and olive oil to make a dressing.
Cut the cucumbers into rounds 1/8 inch thick. Add the cucumbers, pomegranate seeds and mint to the bowl with the dressing. Stir gently to coat, and season with salt and pepper. Just before serving, gently fold in the cheese. Serves 4.
Adapted from Williams-Sonoma Eat Well, by Charity Ferreira (Oxmoor House, 2008).