Emulsifier Free Pomegranate & Mint Arugula Salad with Tomatoes
Bright, peppery arugula meets jewel-like pomegranate arils, sweet cherry tomatoes, and cool torn mint in a salad that looks stunning and tastes even better. The dressing is the real star here — a quick whisk of extra-virgin olive oil, fresh lemon juice, honey, and a pinch of cumin comes together into a smooth, vibrant vinaigrette without a single additive or stabilizer in sight. That matters more than it might seem, because so many store-bought dressings rely on emulsifying agents to hold their texture, and tracking those down on ingredient labels can be genuinely tedious. Here, the emulsification happens naturally, just oil and acid brought together by a little elbow grease and a whisk. Thinly sliced red onion adds a gentle bite, and the optional dry-roasted walnuts bring a satisfying crunch that rounds everything out. It's the kind of salad that works as a light lunch on its own or as a showstopping side at a dinner party, and it comes together in just a few minutes with no special equipment required.
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Learn more →Ingredients
4 servings
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp honey
- ¼ tsp ground cumin
- ¼ tsp salt
- ⅛ tsp black pepper
For the salad
- 5 oz baby arugula
- 1 cup cherry tomatoes, halved
- ¾ cup pomegranate arils
- ¼ cup fresh mint leaves, torn
- ¼ cup red onion, very thinly sliced
- ¼ cup walnuts, dry-roasted and roughly chopped (optional)
Instructions
- 1
In a small bowl, whisk together the olive oil, lemon juice, honey, cumin, salt, and black pepper until the dressing is smooth and emulsified.
- 2
Add the arugula, cherry tomatoes, pomegranate arils, mint, and red onion to a large salad bowl.
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