About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
Persimmon and Arugula Salad with Pomegranate Seeds, Mint, and Feta
About This Recipe
|Yield:||Serves 4 to 6|
|Active time:||10 minutes|
|Total time:||10 minutes|
|Special equipment:||Vegetable peeler|
|This recipe appears in:||Persimmon and Arugula Salad with Pomegranate Seeds, Mint, and Feta|
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- Kosher salt and freshly ground black pepper
- 3 Fuyu persimmons
- 1/4 cup pomegranate seeds
- 4 cups baby arugula
- 1 1/2 tablespoons finely chopped fresh mint leaves
- 1/4 cup crumbled feta
Whisk red wine vinegar and olive oil in a small bowl. Season with salt and pepper and whisk again.
Trim persimmon tops and ends, and peel skin using a vegetable peeler. Halve and cut persimmons into thin slices.
Place persimmons in a large bowl along with pomegranate seeds, arugula, mint, and feta. Toss with vinaigrette, garnish with cracked black pepper, and serve immediately.