Middle Eastern Chopped Veggie Salad with Pomegranates
This chopped cucumber tomato salad is fresh and bright. It's a quick side salad that pairs well with so many meals!
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Servings: 6 side salad servings
Ingredients
- 3 cups cherry tomatoes halved*
- 1 large cucumber peeled and diced**
- ½ cup pomegranate arils
- ½ red onion finely diced
- ½ cup chopped parsley
- 2 tablespoons chopped mint
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon sea salt
- ½ teaspoon ground pepper
Instructions
- Combine the tomatoes, cucumber, pomegranate, onion, parsley, and mint in a large mixing bowl.
- Whisk together the olive oil, lemon juice, salt, and pepper in a small bowl.
- Top the salad with the dressing and toss to combine.
- Serve immediately or store in the refrigerator for up to three days.
Video
Notes
*Or 3 Roma tomatoes, diced
**Or 3 Persian cucumbers, diced
Storage - save in the refrigerator in an airtight container for up to three days. If you make the salad ahead of time for meal prep, store the dressing separately from the salad or in a Mason jar with the dressing on the bottom.
Tips for Making this Recipe
- If using a hothouse cucumber, make sure to peel it. The skin is too bitter for this salad.
- If you soak the diced red onion in cold water for a few minutes, it will remove the bitterness of the onion if you get one that's a bit bitter.
- If you can't find fresh pomegranate seeds, use one tablespoon of pomegranate molasses in the vinaigrette to get the pomegranate flavor.
Nutrition
Serving: 1g | Calories: 145kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 545mg | Fiber: 3g | Sugar: 12g