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Feta and Avocado Salad with Red Onions, Pomegranate and Nigella Seeds

Updated July 13, 2016

Cookbook

Simply Nigella

Published by Flatiron Books

This image courtesy of David Loftus

Feta and avocado salad with red onions, pomegranate, and nigella seeds. My sister, Horatia, often puts hunks of feta on a plate, sprinkles with nigella seeds (family solidarity), douses in olive oil, and serves them alongside some flatbread with drinks. As you can, too. But I have parlayed this into a simple supper, as piquant as it is pretty. Since feta is the main ingredient here, it really does make a difference if you can get hold of chunky fresh feta from a deli or a Middle-Eastern store, but this still works with good-quality feta in packages. A bowl of baby spinach salad on the side is, along with puffy - rather than crisp - Turkish flatbread (or pide), my favorite accompaniment.

Serves2

CostInexpensive

Easy

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Cooking for a date, Family Get-together

Recipe CourseAppetizer, Main Course, Side Dish

Dietary ConsiderationEgg-free, Gluten-free, Halal, Kosher, Peanut Free, Soy Free, Tree Nut Free, Vegetarian

MealDinner, Lunch

Taste and TextureSalty, Spiced, Tangy

Type of DishSalad

Ingredients

  • 1/2 red onion, peeled
  • 2 tablespoons red wine vinegar
  • 8 ounces feta cheese
  • 1/2 teaspoon nigella or black mustard seeds (see Notes)
  • 1 ripe avocado
  • 2 tablespoons pomegranate seeds
  • 1-2 tablespoons extra-virgin olive oil

Instructions

  1. Slice the red onion into fine half-moons and put this delicate tangle into a small, non-metallic bowl, pour the vinegar over this, and make sure all of the onion is submerged. Cover with plastic wrap and leave to steep.

  2. When the vinegar's done its trick and the onion strips are lit up like shards of a stained-glass window designed by Schiaparelli, get on with the rest of the salad.

  3. Get out 2 plates, and divide the feta between them, breaking it up into uneven chunks. Sprinkle it with the nigella or black mustard seeds.

  4. Peel and remove the pit from the avocado, then cut the flesh into long, thin, gondola-shaped slices, and arrange around the feta. Scatter with pomegranate seeds and trickle with a green gleam of extra-virgin olive oil. Serve with the onions, lifted from their steeping juice and draped over the plate.

Make-Ahead Note

The pickled onions can be made up to 1 week ahead. Put into a non-metallic container, cover, and store in refrigerator until needed.

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