Jewel Salad
This Jewel Salad is a flavour-packed explosion in every bite! Fresh tangerines, crisp cucumbers, juicy pomegranate, and crumbly feta come together with a tangy lemon-sumac dressing. The pickled red onion adds a little zing, while fresh mint gives it the perfect refreshing finish. It’s an irresistible salad you’ll just want to scoop up with pita chips. Whether for a special occasion or when you just need something vibrant on your plate. Seriously, you’ve gotta try this one!
Ingredients
- 2 cups cucumber finely diced
- 2 cups pomegranate arils
- 1 cup tangerine or orange finely chopped (peeled and segmented)
- ½ cup pickled red onion finely chopped (see notes for recipe)
- ⅔ cup feta cheese crumbled
- ¼ cup fresh mint finely chopped
Dressing
- ¼ cup olive oil
- ¼ cup freshly squeezed lemon juice
- 1 tsp lemon zest
- 1-2 tsp honey adjust to taste
- 1½ tsp sumac
- ¾-1 tsp salt adjust to taste
- Black pepper to taste
Instructions
- In a small bowl, whisk together the olive oil, lemon juice, lemon zest, honey, sumac, salt, and black pepper until emulsified. Adjust seasoning to taste.
- In a large mixing bowl, combine the cucumber, pomegranate arils, tangerine, pickled red onion, feta, and mint.
- Pour the dressing over the salad ingredients and gently toss to coat evenly.
- optionally you can let the salad rest in the fridge for 10-15 minutes to let the flavours meld together.
- Serve as a side salad or salsa style dip with pita chips for scooping.
Notes
Recipe: Quick Pickled Red Onions
- The salad can be customized by adding or swapping fruits like grapefruit or berries.
- Serving suggestion: Pairs beautifully with grilled meats or as a fresh side to a hearty dish.
- Make Ahead: Prepare the dressing and all the ingredients ahead of time, but wait to toss them together until just before serving to maintain freshness and texture.
- Dressing: Store the dressing separately in an airtight container in the fridge for up to 1 week. Shake or whisk well before using.
- Feta: Store any leftover crumbled feta in its original brine or an airtight container in the fridge for up to 1 week.
Tried this recipe?
Mention @thewifewiththeknife or tag #wifewiththeknife
Mention @thewifewiththeknife or tag #wifewiththeknife