A platter of herbs, scallions and feta is typically served alongside Persian meals in lieu of a Western-style green salad. They are meant to be folded into flatbread as an accompaniment to a meal (or sometimes as the meal itself). This salad is a riff on that, with pomegranate seeds and cucumbers mixed in. Source: EatingWell Magazine, September/October 2018

Louisa Shafia


Ingredient Checklist


Instructions Checklist
  • Peel cucumbers and halve lengthwise. Remove seeds; cut into 1/4-inch slices. Combine the cucumbers in a large bowl with cilantro, pomegranate seeds, oil, lime juice, scallion, salt and pepper. Serve topped with feta.


Nutrition Facts

162 calories; 12.2 g total fat; 3.5 g saturated fat; 13 mg cholesterol; 378 mg sodium. 311 mg potassium; 10.7 g carbohydrates; 2.6 g fiber; 7 g sugar; 3.7 g protein; 825 IU vitamin a iu; 12 mg vitamin c; 42 mcg folate; 103 mg calcium; 1 mg iron; 24 mg magnesium;