Cucumber and Pomegranate Salad

Cucumber_and_Pomeg_4B4884D4The festive colors of this Mediterranean salad brighten a holiday meal, and its light, refreshing character makes it a great counterpoint to hearty winter dishes. It should be served as soon as it’s made, or it can turn soggy. You can prepare the individual ingredients ahead of time and store them

in separate bowls, tossing everything together just before serving. Serves 4

2 cucumbers, peeled, halved, and seeds removed
Seeds of 1 pomegranate
1 4 cup thinly sliced scallions, green parts only
1 2 cup fresh cilantro leaves
Juice of 1 lime
3 tablespoons olive oil
Salt and freshly ground black pepper
1 2 cup crumbled feta cheese

Cut the cucumbers into slices 1 4 inch thick. Put the cucumber slices in a bowl with all but 4 tablespoons of the pomegranate seeds. Add the scallions, cilantro, lime juice, and olive oil. Toss and season with salt.

To serve, divide the salad among bowls and top with the crumbled feta, a tablespoon of pomegranate seeds, and a few grinds of pepper.

From Lucid Food: Cooking for an Eco-Conscious Life, by Louisa Shafia (Ten Speed Press, 2009)

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