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Persian Salad With Pomegranate

Persian Salad With Pomegranate: A Refreshing Flavor Adventure

Enjoy a vibrant Persian Salad With Pomegranate, featuring crunchy cucumbers and juicy tomatoes, perfect as a side dish or stand-alone meal.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: Persian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 units Persian Cucumbers Provides a crunchy base; substitute with regular cucumbers if unavailable.
  • 1 cup Cherry Tomatoes Adds sweetness; can use diced tomatoes if not in season.
  • 0.5 small Red Onion For sharp flavor; use yellow onion for a milder taste.
  • 1 unit Red Bell Pepper Adds sweetness and color; green bell pepper can be used as a substitute.
  • 0.25 cup Fresh Parsley Gives freshness; swap with cilantro for different flavor.
  • 0.25 cup Fresh Mint Contributes a refreshing taste; dried mint can be used in a pinch.
  • 0.5 unit Pomegranate Provides sweet-tart flavor; use pre-packaged seeds for convenience.
For the Dressing
  • 2 tablespoons Pomegranate Molasses Gives rich flavor; substitute with juice mixed with sugar.
  • 1 tablespoon Lemon Juice Adds acidity; lime juice can be a good substitute.
  • 0.25 cup Olive Oil Acts as a dressing base; any neutral oil can replace it.
  • 0.5 teaspoon Salt Enhances flavor; adjust to taste.
  • 0.25 teaspoon Pepper Adds mild spice; use freshly ground for best flavor.
  • 1 teaspoon Dijon Mustard Provides tanginess; yellow mustard can be an alternative.
  • 2 teaspoons Honey or Maple Syrup Sweetens the dressing; adjust for personal preference.

Equipment

  • Cutting Board
  • knife
  • Mixing bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. Finely dice the Persian cucumbers, cherry tomatoes, red bell pepper, and red onion. Transfer into a large mixing bowl.
  2. Halve the pomegranate and release the seeds, adding a handful to the bowl with the vegetables.
  3. Finely chop the parsley and mint, then add them to the vegetable mixture.
  4. In a small bowl, whisk together pomegranate molasses, lemon juice, olive oil, honey, Dijon mustard, salt, and pepper until well combined.
  5. Pour the dressing over the vegetable and herb mixture, gently tossing to coat evenly.
  6. Taste the salad and adjust seasoning if necessary.
  7. Serve the salad immediately for freshness.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 15gProtein: 2gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 120mgPotassium: 250mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 30mgIron: 1mg

Notes

Dress the salad just before serving to maintain its freshness. Store leftovers separately in an airtight container in the fridge for 2-3 days.

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