Cucumber, Red Onion and Pomegranate Salad

Atoosa Sepehr

Atoosa Sepehr

30th November 2018
Atoosa Sepehr

Cucumber, Red Onion and Pomegranate Salad

In Iran, they call the pomegranate the fruit from heaven, and as a child growing up in Isfahan, I remember taking great care not to waste a single seed. For this salad, it is best to use baby cucumbers because they tend to be crunchier. I have used golpar, which has a fruity, citrusy aroma with a slight bitter edge; however, if you can't find a golpar the salad will still be delicious.


  • Serves 4
  • 500g baby cucmbers or 1 large cucumber
  • 1 red onion
  • Seeds from 1 pomegranate
  • 1 tsp dried mint
  • 5g fresh mint leaves, chopped
  • For the Dressing
  • 50ml fresh lime juice
  • 2 tsp extra virgin olive oil
  • 1/2 tsp sumac
  • 1/4 tsp golpar powder (optional)
  • Salt


Cut the cucumbers into slices about 3mm thick; if you are using a large cucumber, first cut it in half lengthwayas and slice each half seperately. Add to a large bowl.
Cut the onion into fine slices to make onion rings; add to the bowl.
Add the pomegranate seeds, dried and fersh mint; set aside.
To make the dressing, place all the ingredients in a small bowl and mix well, adding salt to taste.
Add the dressing to the salad, mix well and serve immediately.

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