Pomegranate Salad with Feta Cheese

Looking for a refreshing and unique salad that’s perfect to serve up all summer long? This Pomegranate Salad with Feta Cheese is a vibrant blend of sweet honey and savory lemon, with a satisfying crunch from the pomegranate seeds. 

This dish works great as a salsa or a salad, making it twice as good to add to your menu.

I just adore summer. I live in Florida, so by the time it gets to May, I am ready for outdoor pool parties and toes in the sand. I know that some summer favorites tend to be old-fashioned goodies like Ambrosia salad or Watergate, but there is so much more in my summer salad reserve.

If you find yourself making the same old recipes time after time (there’s nothing wrong with that, but we all like change), mix it up with some seasonal salads and incorporate something different. This pomegranate salad with feta is a great choice. A crunchy, sweet, and savory salad is just what the outdoor heat ordered.

Ingredients

• 1/4 cup olive oil
• 1/4 cup lemon juice
• 1 teaspoon lemon zest
• 2 teaspoons honey
• 1-1/2 teaspoons ground sumac
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 cups diced cucumbers (about 1 English cucumber)
• Two containers (4.4 oz each) pomegranate arils
• 1 cup diced orange (peeled)
• 1/2 cup thinly sliced red onion
• 1 small container (4 oz) feta cheese
• Tortilla chips (optional for serving)

How to make Pomegranate Salad with Feta

1. Prepare the Dressing: In a small bowl, whisk together the olive oil, lemon juice, lemon zest, honey, ground sumac, salt, and pepper. Make sure the mixture is well combined, and then set it aside.

If eating this recipe as a salad, a bit more salt might need to be added. If eating or serving as a chunky salsa, the salt from the tortilla chips is usually enough.

2. Combine the Salad Ingredients: Combine the diced cucumbers, pomegranate arils, diced orange, thinly sliced red onion, and feta cheese in a larger bowl. Mix well to ensure all ingredients are evenly distributed.

3. Add the Dressing: Pour the lemon honey dressing over the salad mixture. Toss the salad thoroughly to coat all the ingredients.

4. Refrigerate and Serve: Cover the bowl and refrigerate for at least one hour to let the flavors mingle. Before serving, give the salad another good mix. Serve it on its own as a refreshing side salad or with tortilla chips (as I have shown below in our house).

Additional Salad Tips

• Adjust the Salt: If you find the salad needs a bit more flavor, add a pinch of salt to taste.
• Optional Add-ins: For extra crunch, add some chopped nuts like almonds or walnuts.
• Serving Ideas: This salad pairs great with grilled chicken or fish for a light, healthy meal.

I think this type of fruit-filled side dish (or appetizer) is easy to serve with so many things. From a hearty burger to a light chicken club sandwich, here are some of our family recommendations.

FAQs

Can I make this salad ahead of time? Yes, this salad can be made a day in advance. Just be sure to refrigerate it and give it a good mix before serving.

What can I use instead of sumac? If you don’t have sumac, you can substitute it with a bit of extra lemon zest and a pinch of ground cumin for a similar tangy flavor.