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Salad with pomegranate, corn and feta

updated

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Ingredients for 4 servings:

  • 1 half cucumber(s)
  • ½ iceberg lettuce
  • 1 can of corn
  • 200 g feta cheese
  • 1 large pomegranate
  • 4 m.-sized tomatoes
  • n. B. Dressing, of your choice

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Fresh, vitamin-rich salad

I started by quartering the pomegranate and then peeling it apart in a bowl of water. The seeds sink to the bottom and the skin floats to the surface. I diced the cucumber, tomatoes, feta cheese, and iceberg lettuce and let the corn drain. Then I put everything in a large bowl, seasoned with salt and pepper, drizzle with my favorite dressing, and stir to combine.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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