Pomegranate Basil Feta with Pine Nuts Salad
Chef Marcela Valladolid grew up in Tijuana, Mexico, among foodies so it was no surprise that she grew to appreciate her homeland culinary classics. Her chef training in Paris and Los Angeles had her re-thinking how to make delicious and authentic meals when her local ingredient weren’t as easy as finding them in your local grocery store or farm.
The Food Network darling’s Pomegranate, Basil, and Queso Fresco Salsa from her book Mexican Made Easy, is easy to make and healthy. For today’s lunch, we substituted the queso fresco with feta cheese and it’s still delicious.
The recipe has only five ingredients and takes 10 minute to prepare and 15 minutes plus cooling. Now even I can manage this recipe!
Bon appetit!
~Megy
Thanks for sharing. It sounds like a great combination!
I’m not going to lie. I wanted to lick the last pomegranate from the bowl. A fusion of Mexican and Greek. Hope you can try it and let us know how you like it, too!
Sounds like a fantastic combination of flavors, although any mexican salad tastes great. I would eat almost anything with basil and feta..
Paul, I couldn’t agree more. Drizzle feta and add basil to almost any dish and it will taste great!