Fennel, Cucumber & Pomegranate Salad

Name: Fennel, Cucumber & Pomegranate Salad
Yield: Serves 4 to 6
Ingredients: 2 bulbs fennel; 1/2 cup (60 grams) crumbled feta cheese; 1/4 cup (15 grams) roughly chopped fresh cilantro; 2 tablespoons roughly chopped fresh mint; 1/4 cup (15 grams) roughly chopped fresh parsley; 1 pomegranate; 1/2 teaspoon kosher salt; 2 tablespoons red wine vinegar; 1/2 teaspoon sugar; 1 cucumber; 1/4 cup (60 milliliters) extra-virgin olive oil

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Modern Mediterranean

By Melia Marden

Published 2013

About

A refreshing mix of crunchy, sweet, salty, and fresh herb flavors, strewn with jewel-like pomegranate seeds, this is one of my favorite salads to serve with a buffet-style meal. It’s beautiful and substantial, a lovely addition to any feast.

Ingredients

For the Dressing

2 tablespoons red wine vinegar
1/2 teaspoon kosher salt
1/2

Gluten-free
Vegetarian
Raw

Method

Make the dressing: In a small bowl or cup, combine the vinegar, salt, and sugar and mix well to dissolve. Add the oil and whisk with a fork until emulsified.
Make the salad: Trim off the root ends and tops of the fennel, reserving some of the tender green fronds. Cut each bulb in half lengthwise and remove the tough outer layers and dense white core. Slice as thin