pomegranate salsa


inspired by Sunday Suppers at Lucques, original recipe ingredients and amounts, when different from mine, in parentheses


2 tablespoons finely diced shallots (Lucques: 3 tablespoons)
2 teaspoons lemon juice (Lucques: 1 teaspoon)
¼ teaspoon salt
⅓-½ cup extra-virgin olive oil (Lucques: ¼ cup)
1 cup pomegranate seeds (Lucques: ½ cup)
2 tablespoons finely chopped Italian flat-leaf parsley (1 tablespoon, sliced)
additional salt to taste (Lucques: additional salt and pepper to taste)
(Lucques adds 1 tablespoon pomegranate molasses)


Combine shallots with lemon juice and salt in bowl. Let sit about 10 minutes. Whisk in olive oil. Stir in pomegranate seeds and chopped parsley. Season with additional salt to taste.

Can be stored in a glass container with air-tight lid for about three days.


  • You can substitute red onions for shallots: soak chopped red onions in ice cold water for about 15 minutes then drain, before continuing with recipe of combining with lemon juice and salt
  • Pomegranate molasses is a dark, sweet, thick syrup made from pomegranate juice that can be found bottled at Middle Eastern markets. This is the one I have in my refrigerator door: Cortas Pomegranate Molasses
  • I made my own pomegranate molasses, too! {homemade pomegranate molasses recipe here}
  • You can substitute maple syrup or any sweetener, really, in the same amount for the pomegranate molasses
  • A large, heavy pomegranate rendered a little more than a cup of seeds
  • All other produce from local Los Angeles farmers’ markets or organic at Whole Foods Market


Smashed Avocado Toast with Pomegranate Salsa, Lemon Zest, and Flaky Sea Salt:
pomegranate salsa and lemon zest on avocado toast
Avocado, Grapefruit and Greens Salad with Pomegranate Salsa, on the menu at Lucques:
Avocado grapefruit salad with pomegranate salsa
Butternut Squash Shakshuka with Feta, Pomegranate Salsa, and Grilled Toast for Dipping, recipe for Shakshuka coming soon:
pomegranate salsa for butternut squash shakshuka with french feta

Black Cod with Persimmon, Fennel, Radish, and Pomegranate Salsa {at Lucques, via LA Times}:
Persimmon, Prosciutto, Burrata, and Arugula Salad with Pomegranate Salsa, recipe coming soon, but photo below for inspiration:

  • Roasted Kabocha Squash, Dandelion Greens, Feta, and Pomegranate Salsa, served at Lucques, recipe for my version coming soon
  • Serve, like tart cranberry sauce, alongside turkey at Thanksgiving
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{ 1 comment… read it below or add one }

1 Lynn @ theroadtohoney October 30, 2015 at 5:56 am

Hip, Hip Hurray! Pomegranate season is upon us and I couldn’t be happier. And this pomegranate salsa! Could it be love at first sight? How lovely would it be sprinkled on top of tacos? Of course I am intrigued by that divine Shakshuka.


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