Ingredients

  • Freshly-ground black pepper to taste
  • 1 cup diced pared cucumber - (1 )
  • 1/2 cup lemon juice
  • 1 tablespoon finely-chopped mint
  • 4 ounces black oil-cured olives - (abt 1 cup)
  • 1 teaspoon olive oil
  • 6 large Valencia oranges - (abt 4 lbs)
  • 1 cup pomegranate arils
  • 1 cup paper-thin strips red onion
  • 1/2 teaspoon salt
  • 2 tablespoons Pomegranate Vinegar (see recipe)

Ready In 45 Minutes

Servings: 6

Cooking Instructions

Step 1

  • About 1 hour before making salad, place onion slices in bowl and marinate in lemon juice. Peel oranges and cut into thin, round slices with very sharp knife.
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  • Length: 60 minutes

Step 2

  • Cut rounds in half and pick out seeds.
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Step 3

  • Place oranges in large work bowl, drain onion of all excess liquid and add onion to oranges.
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Step 4

  • Sprinkle mixture with pepper.
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Step 5

  • Combine oil and vinegar to make the vinaigrette.
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Step 6

  • Pour over oranges, cover and set aside in cool place to infuse for 30 minutes.
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  • Length: 30 minutes

Step 7

  • Add cucumber, pomegranate arils and olives. Adjust seasoning, then scatter mint over top and serve.This recipe yields 6 servings.Wine Suggestions: Rose and blush wines, such as American white Zinfandels, are a good beverage choice when pairing with foods that are fruity, acidic, spicy and complex, such as this salad.Comments: The inspiration for this salad is North Africa, where pomegranates are used in a variety of creative ways. The salad's secret is its startling interplay of flavors: the tartness of the fruit, the onion - the infusion of the onion is an important step, so do not skip it - and most importantly, the saltiness of the olives. The lemon removes the sharpness of the raw onion and colors it pink, an important visual note in the salad's appearance.
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