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Recipe: Tomato and Pomegranate Salad
Tomato and Pomegranate Salad
Adapted from Yotam Ottolenghi, this salad includes the Middle Eastern spice blend Za’atar, which gives it a citrusy note. Because it uses cherry tomatoes, it can be successfully made year round.
Ingredients
- 2 pints mixed cherry tomatoes, different colors are fun
- 2 teaspoons za’atar
- 3 ½ tablespoons olive oil
- Seeds from one pomegranate
- ½ yellow bell pepper, seeds removed and very thinly sliced
- ½ small red onion, peeled and very thinly sliced
- ⅓ cup loosely packed basil, torn into pieces
- ⅓ cup loosely packed fresh mint leaves, torn into pieces
- 1 ½ teaspoons freshly squeezed lemon juice
- Flaky sea salt
- 3 ½ ounces manouri or feta cheese, broken into small chunks
Directions
- Halve or quarter the tomatoes so that they are roughly the same size, then place them in a large bowl.
- Mix the za’atar with 1 ½ tablespoons of olive oil, and set aside.
- To the bowl with tomatoes, add the pomegranate seeds, sliced pepper and onion, the herbs, lemon juice, the remaining 2 tablespoons of oil, and 1 teaspoon of salt. Gently mix the salad, then transfer it to a large shallow bowl or serving platter, and dot with the cheese. Drizzle the za’atar mixture over the salad and serve.
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