Mediterranean feta salad with pomegranate dressing

Mediterranean feta salad with pomegranate dressing

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(9 ratings)

Prep: 10 mins Cook: 30 mins


Serves 8
Middle Eastern pomegranate molasses gives this salad a delicious tang

Nutrition and extra info

  • Vegetarian
  • Nut-free
  • Gluten-free
  • Egg-free

Nutrition: per serving

  • kcal258
  • fat21g
  • saturates5g
  • carbs12g
  • sugars11g
  • fibre0g
  • protein6g
  • salt0.94g
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  • 2 red pepper
  • 3 medium aubergine, cut into chunks, or 15 small, halved



    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 6 tbsp extra-virgin olive oil
  • tsp cinnamon



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 200g green bean, blanched (use frozen if you can)
  • 1 small red onion, sliced into half moons
  • 200g feta cheese, drained and crumbled
  • seeds 1 pomegranate



    Now mainly grown in America, Spain, the Middle East and India, pomegranates originated in the…

  • handful parsley, roughly chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

For the dressing

  • 1 small garlic clove, crushed
  • 1 tbsp lemon juice
  • 2 tbsp pomegranate molasses
  • 5 tbsp extra-virgin olive oil


  1. Heat oven to 200C/fan 180C/gas 6. Heat the grill to its highest setting. Cut the peppers into quarters, then place them, skin-side up, on a baking sheet. Grill until blackened. Place in a plastic bag, seal, then leave for 5 mins. When cool enough to handle, scrape skins off, discard, then set the peppers aside.

  2. Place the aubergines on a baking tray, drizzle with olive oil and cinnamon, then season with salt and pepper. Roast until golden and softened – about 25 mins.

  3. Meanwhile, combine all the dressing ingredients and mix well. To serve, place the aubergines, green beans, onion and peppers on a large serving plate. Scatter with the feta and pomegranate seeds. Pour the dressing over, then finish with the parsley.

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Comments (10)

Teen24's picture

Quick and straightforward to make . Unless you llike sweet salads I would use less of the pomegranate molasses.

anilsson's picture

Great dish, made it without the pomegranate as the shop had sold out. I am sure it will be even better with it.

throssell56's picture

Stunning dish to set on a table and tastes fabulous - excellent with bbq lamb or pork.

teresadias's picture

I've made this salad twice and it's really nice! It totally replaces a side dish. Or can even be served as a main. I suspect it will go very well with lamb... I will try with lamb this weekend. Also I made my own pomegranate molasses as I couldn't find it where I live.

drewsuse's picture

Looks and tastes great.

skazka's picture

I think the pomegranate is vital in this case...

annemiek's picture

This is a very good recipe, although I think there should be a little less of the feta cheese. I didn't use any of the pomegranate, because I was unable to find it here.

wecelius's picture

Delicious together with the sticky chicken with sherry, almonds and dates

Questions (1)

lindad4a's picture

Is this salad served hot or cold please?

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