I did a great deal of research on Middle Eastern Cuisine in order to plan for his party. I didn’t want to go too far in to any one particular region and wanted a nice blend of foods. This recipe is sort of a combination of several different Middle Eastern flavors I came across. It was my first experiencing using pomegranate syrup and seeds in a dish. It’s light, a bit tart and incredibly refreshing. It’s also a breeze to make.
The Pomegranate Syrup can be hard to find (It was in New York City anyway). It’s not crucial to the dish but does add an amazing zing to the salad and mixes well with the other flavors.
This served about 8 hungry guys, but could be a side dish for at least a dozen people. It would be great for pot-luck or a picnic.
- 3 English Cucumbers, seeds and pulp cleaned out, cut in half length wise and sliced
- 1/4″ thick
- 1 Package Pomegranate Seeds (you can buy these pre-packaged)
- ¼ cup thinly sliced scallions
- ½ cup fresh cilantro leaves
- Juice of 1 -2 limes depending on personal taste
- 3 tablespoons olive oil
- Sea Salt and freshly ground black pepper
- Drizzle of pomegranate syrup
- ½ cup crumbled feta cheese (I put mine on the side in order to make this dish vegan friendly)
In a large bowl combine cucumbers, pomegranate seeds, scallions and cilantro. Toss lightly. Juice lime over salad, being sure to distribute evenly. Drizzle with olive, add salt and pepper and toss again, lightly. Drizzle lightly with pomegranate syrup and serve with feta cheese on the side.