Cucumber Pomegranate Salad Recipe (2024)

I love the pairing of ingredients. An inspired choice, and particularly welcome at this time of year in the northern tier ( mid-December in Minnesota ). One suggestion; to remove the bite from the raw red onion, marinate the chopped onion for 15 minutes in either red wine or sherry vinegar. Drain off the vinegar to use in a vinaigrette, and add the marinated onion to the salad.

I was making this and was dismayed I was out of dried mint… but wait… was I? A Harney and Sons Organic Peppermint Tea bag saved me! (I checked to make sure it was only Peppermint and it was!)

Amazing recipe and adding feta really rounded out the flavors.

Adrianna says: I did one modification- after I diced up the onions I soaked them in lime juice, salt and sumac so they would be pickled. Also added mint and dill.

The least frustrating way to seed a pomegranate: hold it over a bowl and whack it repeatedly with a wooden spoon until the seeds pop out.Effective and oddly satisfying. Do it in the sink if you're worried about the juice spraying.

I played with the proportions and used fresh mint only and it was AMAZING. So fresh and flavor packed.

Made on a bed of arugula and spinach. Next time will make dressing separately and will add some pomegranate molasses, as well as more lime and salt. Fresh mint is a must for flavor.

To remove pomegranate seeds without much mess, work with nature's geometry. Cut into the skin only, about a quarter inch deep, and just a half inch or so from one end. Remove this top section of peel to expose seeds. Again, cut only the peel, this time perpendicularly along the five raised ridges of the fruit. You'll be able to gently break it apart kind of like an orange, without having juice everywhere. Work the seeds out from the pith into a bowl with your fingers.

I wish this recipe stated how much cucumber to use if you can’t find Persian and have to use English cucumbers as a substitution.

This is so fantastic! An easy, delicious salad. I will make this on repeat.

Made as written minus the dried mint or mixing in the fresh- spouse doesn’t like mint. Used the chopped leaves for mine. Used frozen pomegranate seeds (Woodstock) which were easier and worked for this. Will make again- easy and tasty.

The dish was better when we drained the cucumbers first (slice, heavily salt the slices in a strainer over a bowl for several hours (with weights on top if possible), rinse, pat dry the slices, quarter the slices

Go easy on the lime and add to taste once salad assembled

Made this exactly by the recipe except i had no dried mint. So added more fresh mint and a little bit of thyme. It was really refreshing..

Added walnuts and feta. Delicious!

1/2024: used only fresh parsley not mint.

The important parts are the cukes, pomegranate and mint. Beyond that I made substitutions for what I had on hand: fresh lemon instead of lime; I quick-pickled the onion to remove some bite; I doubled the fresh mint because no dried on hand. It went great as a fresh side to a prime rib and leftover on a salad, and leftover again on rice with Asian meatballs. Versatile and so good. Thank you.

Sooooo yummy. It’s nice to have a fresh, bright salad in winter. This will be a new winter staple.

Wonderful- great colors and flavors. Served on a bed of baby spinach and added seasoned chopped pecans.

Added baby spinach and feta. Delicious.

Tossing with orange olive oil made this beautiful salad even more tasty. Not a mint fan so left that out. It was a big hit - pretty and delicious.

Bites. Use feta

What a hit at Xmas dinner alongside roast prime rib and mushroom Wellington! So fresh and tart, a great counterpoint to all that richness.

Use the best olive oil you can get your hands on. Juice from real limes is essential. In Maine - no pomegranates so, I used raspberries and actually appreciated the tarty sweetness they brought.

Yummy salad. I added feta and olives which balanced out the sweetness of the pomegranates