Feta, Chicory and Pomegranate Salad

endive_fetapA bowl of crisp, light but filling salad is one of the best ways to break the monotony of winter soups, stews and to feel that spring is not that far away. This salad is moreover very special to me. Above all, it marks my first steps in culinary exploration of pomegranate, the fruit I have neglected for too long. Secondly, it’s one more dish in my growing feta recipes list. Finally, it’s sincerely one of the best main course salads I have ever had in my life and I find it very surprising that such a delightful and beautiful dish is based on typical winter produce.

I found this recipe at Channel 4 website while looking for pomegranate dish ideas. The combination of such boldly-flavoured products as feta, onion and chicory seemed accidental and messy, but in the end everything forms a harmonious though complex and uncommon light dish. The original recipe calls for fresh mint, which unfortunately I didn’t have when I took this photograph, but after my second batch I confirm it improves the final taste and aroma.

I have slightly modified the amounts and adapted it to a recipe for two.

If you are also a feta fan, here are some other cooking ideas with this famous Greek cheese:

Spanakopita (Greek Feta and Spinach Pie)
Spanakopita (Greek Feta and Spinach Pie)
Lentil and Feta Soup with Vinegar
Lentil and Feta Soup with Vinegar
Bouyourdi (Greek Baked Feta with Tomatoes and Peppers
Bouyourdi (Greek Baked Feta with Tomatoes and Peppers

TIPS: If you find chicory too bitter, replace half of it with sweet crisp salad leaves such as iceberg.

Check here to see how to seed a pomegranate safely and easily.

Preparation: 15 minutes

Ingredients (serves two):

1 package of feta (200 g/about 7 oz)

seeds from 1 pomegranate

leaves from 2 chicories (endives)

1 medium red onion, sliced

fresh mint leaves

2 tablespoons good olive oil

2 tablespoons wine vinegar


Drain the feta. Cut it into cubes.

Leave the chicory leaves whole, cut them up or tear.

Place the leaves in a bowl.

Cover with feta pieces.

Sprinkle with pomegranate seeds and sliced red onion.

Combine the oil and the vinegar.

Pour on top of the salad.

Add the mint leaves and serve.

31 Replies to “Feta, Chicory and Pomegranate Salad”

  1. I’ve never had pomegranate in a salad form as it’s often eaten by itself at home. The nice flavor of feta adds a wonderful contrast. This really a refreshing and delicious salad. I hope you are having a great week Sissi. 🙂

    1. Thank you, Ray. Since most pomegranates I buy are a bit acid (unripe?) adding them to salads seems a safe option 😉

  2. What is this, throw few things in a bowl and call it a recipe.! I guess the creativity is in the chopping/dicing:) I think I will post a recipe for rice and tuna salad, which I had today:) Joking, sounds delicious, esp salty cheese with fruit

    1. At first I thought it was a spammer hidden behind your name 😉 Not only is it only throwing a few things into a bowl, but moreover it’s not even my “recipe”! (I love tuna salads and I don’t think it’s easy to make a good one so do post it!).

  3. Thank you for introducing the “how to seed” video. The method is easy and stain free., I’m not afraid to use pomegranate anymore. Nice and refreshing salad I will enjoy in the near future.

    1. Thank you, Nipponnin. I only start experimenting with pomegranates and I must say that opening it without stains was what put me off the first time I bought it to try soon again… so I’m also glad to discover this easy way.

  4. I can certainly see why you write that this is one of the best salads you’ve had…personally anything with a good quality feta is wonderful in my opinion. I love chicory too, it has such a delicate flavour. I usually use the Martha Stewart technique of seeding my pomegranate under water to prevent splashing of the staining liquid all over my clothes as I undoubtedly always wear white when I cook with them! 😉

    1. Thank you so much, Eva. The link I have added adds to under water method too. I was glad to discover it! (By the way, I always seem to wear silk light coloured clothes when I eat tricky food such as noodles…).

  5. Hi Sissi, this looks so crisp and vibrant – I’m really glad you’re enjoying experimenting with pomegranates too! They’re so fun aren’t they?! I’m ashamed to admit that I would sub the chicory here… I’d forgotten about its existence (it seems French people are obsessed with them… they outnumbered even carrots at least 2:1 at some times of the year) but I just find them so bitter. I’d go for romaine lettuce I think. It’s kind of ruining the original concept of the salad, I’m sorry, but it’s a much more benign flavour for me!

    1. Many people hate chicory. I do like it, but not in huge amounts and I prefer it raw than cooked. I used to eat chicory as a child (in sandwiches instead of a salad leaf for example), so I suppose I’m used to its slight bitterness. Of course this salad would be great with lettuce (maybe with rocket to spice it up a bit?).

  6. WOW! I’ve must have been busy this week because I’ve missed more of your goodies than I thought. Chicory? I’ve heard of it, seen it, but I don’t think I’ve ever eaten it and certainly have never purchased it. It’s not a big crop over here and only appears periodically. I love the idea of combining pomegranate with feta and from your comment, it sounds like I could use a salad greens mix in place of chicory. I tell you, it sure is an unusual and delicious looking salad!

    1. Thank you, MJ. I thought chicory was popular in the US too… It’s one of the most “standard” winter vegetables here. It’s more or less bitter, so not everyone likes it. I do love it, but in moderation (if you ever buy it, choose as close to white as possible: the darker the leaves the more bitter it will be).

  7. What a great mélange of flavours here Sissi. I enjoy all of these ingredients but would have never thought to combine pomegranate arils with feta. What a lovely idea and I bet the texture is so pleasing and surprising too — little bursts of juice amidst the cheese. From the photo it looks like you used Belgian endive (what we call endive anyway) I wonder if endive is a type of chicory or maybe considered distinct but from the same genus. Just curious…Either way, lovely salad and no doubt full of flavour.

    1. Thank you so much, Kelly. You are one of those who have pushed me towards the pomegranate adventure (I even remember writing it in French on your blog, which resulted in a very funny mistake 😉 ). It’s interesting because in Britain it’s called chicory (I thought in the US/Canada too… do you mean it’s called “endive” in Canada or in the US too?). It’s “endive” in French.

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