Tomato and Pomegranate Salad

Tomato and Pomegranate Salad
Tomato and Pomegranate Salad
I rarely rave about my own recipes, but this is one I can just go on and on about. It is the definition of freshness with its sweet-and-sour late-summer flavors, and it is also an utter delight to look at. But the most incredible thing about it is that it uses a few ingredients that I have been lovingly cooking with for many years, and believed I knew everything there was to know about, yet had never thought of mixing them in such a way. That is, until I traveled to Istanbul and came across a similar combination of fresh tomatoes and pomegranate seeds in a famous local kebab restaurant called Hamdi, right by the Spice Bazaar. It was a proper light-bulb moment when I realized how the two types of sweetness-the sharp, almost bitter sweetness of pomegranate and the savory, sunny sweetness of tomato-can complement each other so gloriously. I use four types of tomato here to make the salad more interesting visually and in flavor. You can easily use fewer, just as long as they are ripe and sweet.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Serves 4
Salad Tomato Vegetable Appetizer Side Low Carb Low Fat Vegetarian Kid-Friendly Quick & Easy Low Cal Lunch Kosher Raw Pomegranate Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Small Plates
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 2 teaspoons white wine vinegar
  • 1 1/3 cups/200 g red cherry tomatoes, cut into 1/4-inch/5-mm dice
  • 1 1/3 cups/200 g yellow cherry tomatoes, cut into 1/4-inch/5-mm dice
  • 1 1/3 cups/200 g tiger or plum tomatoes, cut into 1/4-inch/5-mm dice
  • 18 ounce/500 g medium slicing tomatoes (about 5), cut into 1/4-inch/5-mm dice
  • 1 red pepper, cut into 1/4-inch/5-mm dice (1 cup/120 g)
  • 1 small red onion, finely diced (rounded 3/4 cup/120 g)
  • 2 cloves garlic, crushed
  • 1 1/2 tablespoons pomegranate molasses
  • 1/4 cup/60 ml olive oil, plus extra to finish
  • 1 large pomegranate, seeds removed (1 cup/170 g seeds)
  • 1 tablespoon small oregano leaves
  • Carbohydrate 26 g(9%)
  • Fat 15 g(23%)
  • Fiber 6 g(23%)
  • Protein 4 g(7%)
  • Saturated Fat 2 g(10%)
  • Sodium 311 mg(13%)
  • Calories 235

Preparation Mix together all the tomatoes, the red pepper, and the onion in a large bowl and set aside. In a small bowl, whisk together the garlic, allspice, vinegar, pomegranate molasses, olive oil, and a scant 1/2 teaspoon salt until well combined. Pour this over the tomato mixture and gently mix. Arrange the tomato mixture and its juices on a large, flat plate. Sprinkle the pomegranate seeds and oregano over the top. Finish with a drizzle of olive oil and serve. Adapted from Plenty More, by Yotam Ottolenghi, Copyright © 2014, published by Ten Speed Press, an imprint of Random House LLC.

Preparation Mix together all the tomatoes, the red pepper, and the onion in a large bowl and set aside. In a small bowl, whisk together the garlic, allspice, vinegar, pomegranate molasses, olive oil, and a scant 1/2 teaspoon salt until well combined. Pour this over the tomato mixture and gently mix. Arrange the tomato mixture and its juices on a large, flat plate. Sprinkle the pomegranate seeds and oregano over the top. Finish with a drizzle of olive oil and serve. Adapted from Plenty More, by Yotam Ottolenghi, Copyright © 2014, published by Ten Speed Press, an imprint of Random House LLC.

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