Persian-style salad with pomegranate

Published on 9 May 2025 | In | By |
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    • Prep Time
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Background

This Persian-style salad with pomegranate goes really well with grilled or Shawarma meat, tucked in a wrap or flatbread. I sometimes add a small chilli pepper to it too, which adds some heat to the salad. For a vegan version use date syrup instead of honey.



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The Recipe

Ingredients

  • ½ cucumber
  • 1 handful cherry tomatoes or 2 tomatoes
  • ½ red onion 
  • ½ red bell pepper 
  • 1 Tbsp chopped fresh mint
  • 1 Tbsp chopped fresh flat parsley
  • ½ pomegranate, seeded (about 3-4 Tbsp)
  • For Pomegranate dressing:
  • 2 Tbsp olive oil
  • 1 tsp honey
  • 1 Tbsp pomegranate molasses 
  • ½ lemon, juiced
  • 1 small garlic clove, minced

Instructions

  • 1. Finely dice the cucumber, red pepper, tomatoes and onion, then put them in a mixing bowl.
  • 2. Remove the pomegranate seeds from the fruit, then scatter them over the salad.
  • 3. In a small bowl, whisk together the oil, honey, lemon juice, pomegranate molasses and garlic. Season to taste with salt and pepper. Taste and adjust to your liking.
  • 4. Pour the dressing over the salad and toss well until everything is combined.

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Persian-style salad with pomegranate

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About the Author

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Dinna

I cook almost every day because I want to make sure that my family has a healthy and varied diet. But I don't like faffing around the ...

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