February 15, 2013, Posted by admin in antipasti, Food, Food & Groceries, Fruit, Hobbies & Leisure, Produce, Recipe, Recipes, Vegetables, Vegetarian Recipes
Insalata di melograno con finocchi e feta
This pomegranate salad is so inviting with the colourful red dots. And the taste goes well with all kinds of cheese, fruit like oranges and pears and leafy greens such as spinach and arugula.
The pomegranate salad recipe was part of a fennel themed plate of antipasti, I served at a party some time ago. And it was so good I intend to make it again and again over the coming weeks, months and years.
1 fennel bulb
1 small cucumber
½ red onion
100 g feta cheese
Salt, pepper, olive oil and fresh chervil
Hammer the pomegranate with a wooden spoon and submerge it in a bowl of water before you cut it open. That way you will not be covered in juice, and the seeds are quite easy to release from the bitter white flesh of the fruit.
Keep the pomegranate seeds in a separate bowl until the salad is ready to be served
Mix a dressing of olive oil, vinegar, salt and pepper
Clean the fennel bulb thoroughly and cut it in appropriate pieces.
Wash the cucumber, peel the onion and chop both up finely’
Toss fennel, cucumber, onion and crumbled feta in the dressing
Sprinkle with chopped chervil and pomegranate seeds
Serve the pomegranate salad with other antipasti or use it as a light sidedish with roasted meat.
More fruity salads
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