Boursin Dip
Creamy homemade Boursin dip with garlic, lemon, and fresh herbs—perfectly tangy, savory, and spreadable for crackers, veggies, or party platters.
Search CSA Recipes
Find your next favorite recipe. Create a free account to unlock the entire library of recipes. Choose your account type below. Already a member? Log in.
Fennel Salad with Pomegranate Seeds, Feta, and Sumac
Crisp fennel, tangy feta, and juicy pomegranate tossed with lemon, sumac, and herbs—a bright, elegant salad that’s as fresh as it is festive.
Ingredients:
- 1/2 pomegranate
- 2 medium fennel bulbs
- 1 1/2 tablespoons olive oil
- 2 teaspoons sumac (plus extra to garnish)
- juice of 1 lemon
- 4 tablespoons fresh tarragon leaves
- 2 tablespoons coarsely chopped flat-leaf parsley
- Salt and freshly ground black pepper
- 2 1/2 ounces Greek feta cheese (sliced)
Cuisine(s):
Course(s):
Crop(s):
Instructions:
- Start by releasing the pomegranate seeds. The best way to do it is to halve the pomegranate along its “belly” (you only need half a pomegranate here), then hold the half firmly in your hand with the seeds facing your palm. Over a large bowl, start bashing the back of the fruit with a wooden spoon. Don’t hit too hard or you’ll bruise the seeds and break the skin. Magically, the seeds will just fall out. Pick out any white skin that falls in.
- Remove the leaves of the fennel, keeping a few for garnish later, and trim the base, making sure you leave enough of the root still attached to hold the slices together. Slice very thinly lengthwise (a mandoline would come in handy here).
- In a bowl, mix the olive oil, sumac, lemon juice, tarragon, parsley, and some salt and pepper. Add the fennel and toss well. Taste for seasoning but remember, the feta will add saltiness.
- Layer the fennel, then the feta, and then the pomegranate seeds in individual serving dishes. Garnish with the reserved fennel leaves, sprinkle with a bit more sumac, and serve immediately.
More about Fennel Salad with Pomegranate Seeds, Feta, and Sumac
This salad is a little festival in itself. The fennel and tarragon, with their echoing flavors, form a solid base on which stronger colors and flavors—pomegranate, feta, sumac—manifest themselves without overwhelming the whole salad. It is distinctly fresh and goes well with roast meats and grilled fish. Crusty bread is almost obligatory to soak up the juices from the plate.
Try substituting dried cranberries or sour cherries for the pomegranate. The fennel for this salad should be the round and bulky variety; it is crisper and sweeter than the long one.
Posted:
December 14, 2015
Updated:
November 10, 2025
Share this Recipe
Get Recipe Updates
Get automatic updates sent your inbox when new recipes are posted to the site.
Related Recipes by Crop
Easy-As-Pie Rhubarb Pie
Sweet-tart rhubarb pie with a flaky crust and hint of cinnamon—simple to make, beautifully rustic, and irresistibly delicious warm or chilled.
Get Free Cookbook Sample with Recipes & Storage Tips
Try Bounty from the Box risk-free. Download free cookbook sample chapters with seasonal recipes and storage tips. See why this is the ultimate guide for your CSA box.
Want to Leave a Comment?
Commenting is available as to logged in members only. Create your free account to leave a comment. Choose your account type below. Already a member? Log in.
Mona says:
Where in the picture is the tarragon? I see what may be marjoram or oregano, but that’s not listed in the ingredients.
Mi Ae Lipe says:
Hello Mona, thank you for writing. Sometimes the images may differ somewhat from the actual finished recipe, as they are mainly for illustrative purposes. I hope you enjoy the salad——it is a lovely one!