Cucumber Pomegranate Salad

By Naz Deravian

Updated Dec. 12, 2023

Cucumber Pomegranate Salad
Mark Weinberg for The New York Times. Food Stylist: Monica Pierini.
Total Time
20 minutes
Prep Time
15 minutes
Cook Time
5 minutes
Rating
5(785)
Comments
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Cucumber pomegranate salad is an early fall love story that confidently leaps into winter. Crisp and sweet Persian cucumbers are a welcome companion to ruby-red, tart pomegranate seeds, the jewels of cooler months. Tossed with red onion and both dried and fresh mint, this colorful and tangy salad enlivens a meal and your taste buds. There’s no need to prepare the dressing separately; drizzle and sprinkle everything directly on. The juice from the pomegranate seeds mingling with the lime juice makes for a pink-hued dressing that is worthy of slurping directly from a spoon.

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Ingredients

Yield:4 to 6 servings
  • 3Persian cucumbers, quartered lengthwise and sliced into ¼-inch pieces
  • ½medium red onion, finely chopped into ¼-inch pieces
  • 1large pomegranate, seeded (about 1 cup seeds)
  • 2tablespoons extra-virgin olive oil
  • Kosher salt (such as Diamond Crystal) and black pepper
  • 2tablespoons lime juice, plus more to taste (from 2 medium limes)
  • 2teaspoons dried mint
  • Large handful of fresh mint leaves, roughly chopped
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

71 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 1 gram protein; 238 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place the cucumbers, red onion and pomegranate seeds in a medium bowl. Drizzle with the olive oil; sprinkle salt (about ½ teaspoon) and pepper to taste. Add 2 tablespoons lime juice, the dried mint and the fresh mint. Stir and taste. Add more lime juice as needed. It should make your lips smack with its tang, in a good way. Adjust for salt and serve.

Ratings

5 out of 5
785 user ratings
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Comments

Robert in Flyover Country

I love the pairing of ingredients. An inspired choice, and particularly welcome at this time of year in the northern tier ( mid-December in Minnesota ). One suggestion; to remove the bite from the raw red onion, marinate the chopped onion for 15 minutes in either red wine or sherry vinegar. Drain off the vinegar to use in a vinaigrette, and add the marinated onion to the salad.

mary m

I was making this and was dismayed I was out of dried mint… but wait… was I? A Harney and Sons Organic Peppermint Tea bag saved me! (I checked to make sure it was only Peppermint and it was!)

added feta - it made the salad!

Amazing recipe and adding feta really rounded out the flavors.

natasha

I happened to have extra toasted pumpkin seeds from a different salad so threw some in and loved the addition of the crunch and nuttiness.

Helen

I added a tablespoon of pomegranate molasses and used walnut oil instead of olive oil. It was a hit with the book club!

ari

added feta and it was divine

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