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Cucumber-Pomegranate Salad Recipe

User Rating 5 Star Rating (3 Reviews)


Cucumber-Pomegranate Salad

Cucumber-Pomegranate Salad (c) 2007 Lisa Sierra Licensed to About.com

Lisa Sierra
Pomegranates or “granadas” in Spanish are an ancient fruit, used before the Roman times. In fact, the city of "Granada" is named after the pomegranate! In the streets of Granada, there are pomegranate symbols everywhere you go. Around the Mediterranean, which includes the Middle East, pomegranates are a popular fruit to be eaten fresh or cooked in jellies, jams, desserts and sauces. This recipe is colorful and has a very festive look, so we like to serve it at Thanksgiving.

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 6-7 Servings


  • 2 pomegranates
  • 2 large cucumbers
  • 1 1/2 - 2 cans (15 oz each) of garbanzo beans
  • 2 Large cloves garlic
  • 1/4 cup fresh basil leaves
  • red wine vinegar for dressing
  • extra virgin Spanish olive oil for dressing


Peel the cucumbers and cut into small pieces. Remove the seeds from the pomegranate. Pomegranates are very easy to de-seed in water and it only takes only 5-10 minutes.

For easy-to-follow instructions, please read the article by Saad Fayed, About.com’s Guide to Middle Eastern Food’s How to De-Seed a Pomegranate. Place chopped cucumber and pomegranate seeds in a medium size serving bowl.

Drain the garbanzo beans and add to the bowl. Peel and finely chop the two cloves of garlic and place in bowl with vegetables. Remove stems from basil leaves and chop basil. Add to the bowl of vegetables and mix.

Sprinkle red wine vinegar over the chopped vegetables. Drizzle extra virgin olive oil. Mix thoroughly. Generally, use 1 part vinegar to 2 parts oil. Taste and adjust vinegar and oil.

Note: The amount of cucumbers, pomegranate seeds and garbanzo beans can be adjusted to your taste.

User Reviews

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 5 out of 5
Fresh, Festive & Yummy!!, Member EstyMegan

I absolutely loved this salad!! We had it at our Thanksgiving dinner and it was a perfect ""fresh"" addition to all the heavy Thanksgiving feast staples. I'll definitely be making this again! It's a perfect salad for potlucks, Thanksgiving, Christmas dinner or just to make for yourself at home. It's even better the next day, after all the flavors have blended together overnight! I'm going to try a few variations with it the next few times I make it...adding small pieces of fresh mandarin oranges for extra sweetness and citrusy flavor, substituting fresh mint for the basil and maybe adding fresh strawberries (I love the flavor of mint, strawberries and a lite flavored vinegar). I think the possibilities are endless with this salad since it's awesome on it's own, yet also a good base salad to add many yummy things to! For all you people looking at this recipe with that look of ""ewww yuck"" on your face...well I too had that look on my face before I tried it! I honestly didn't think I would like this salad when I saw the recipe, but I was very wrong!! Trust me, just try it and I'm sure you'll love it!

16 out of 16 people found this helpful.

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