Cucumber-Barberry Salad

Cucumber-barberry salad.

This dish is meant to highlight the flavor of cucumbers with a subtle pop from the pomegranate molasses, which is more tart than sweet. Added complexity comes from the brightness of the herbs and the sourness of the barberries.

Serves | 4 to 6 |

Cucumber-Barberry Salad

  • 1 lb cucumber, cubed

  • 2 Tbsp barberries

  • ½ red onion, julienned

  • 1 cup torn fresh mint

  • 1 cup torn fresh cilantro

  • 1 tsp pomegranate molasses

  • salt and freshly ground black pepper, to taste

Preparation | In a large mixing bowl, add all the ingredients and toss to combine. Season with salt and pepper to taste. Serve immediately.

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Amanda Elliott is the chef at Peachtree Catering in Columbia, Missouri, and authors the website rusticsupper.com, where she shares recipes centered on the idea of the communal table and embracing the heritage of food through travel.

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