
This fresh pomegranate feta salad is bright, crisp, and full of contrast, with sweet-tart fruit, juicy tomatoes, creamy feta, and a lemon-honey dressing. It is a quick, colorful side dish that works well for weeknight dinners, holiday tables, or a light lunch.
In a large bowl, whisk together the olive oil, lemon juice, honey, and thyme leaves until well combined. Season with salt and black pepper to taste.
Add the baby lettuce, cherry tomatoes, spring onions, and red chilli to the bowl. Toss gently until the vegetables are evenly coated in the dressing.
Transfer the salad to a serving platter or bowl. Scatter the pomegranate seeds and crumbled feta over the top, then serve immediately.
For a milder salad, remove the seeds from the chilli or leave it out entirely. If you are preparing this ahead, keep the dressing separate and add the pomegranate seeds and feta just before serving so the salad stays crisp. Store leftovers in an airtight container in the refrigerator for up to 1 day.




