This is the ultimate Tomato Salad – once tasted, never forgotten.

Even Yotam Ottoleghi, the Israeli born chef famous for his Middle Eastern flavours and whose recipe it is, raves about this as one of his favourite. If you don’t know of him, you need to and also – where have you been?. Ottolenghi discovered the combination of fresh tomatoes and the almost bitter sweetness of pomegranate on a trip to Istanbul and describes it as a light-bulb moment.

This dish is the definition of fresh summer flavours. The combination of sweet and savoury notes ensures it goes with all kinds of dishes, from casual BBQs to smarter cuts of meat and fish. It’s versatility knows no bounds – use it as a salad, a chutney, or a dip.

You can use any types of tomato, in fact the different varieties, sizes and colours make the salad prettier so use whichever ones you like as long as they are ripe and oozing sweetness.

For more salad inspiration see How to Build a Salad and further salad recipes in BITE.

What You Need

  • 200g red cherry tomatoes, cut into ½cm dice
  • 200g yellow cherry tomatoes, cut into ½cm dice
  • 200g tiger (or plum) tomatoes, cut into ½cm dice
  • 4 medium vine tomatoes, cut into ½cm dice (500g net)
  • 1 red pepper, diced or sliced
  • 1 small red onion, finely diced
  • 2 cloves garlic, crushed
  • ½ tsp ground allspice
  • 2 tsp white wine vinegar
  • 1½ tbsp pomegranate molasses
  • 60ml olive oil, plus a little extra to drizzle at the end
  • 1 pomegranate, seeds removed (or 1/2 prepared pack from Waitrose)
  • 1 tbsp picked small oregano leaves, to garnish
  • Salt and black pepper

Compiling the Salad

  1. In a large bowl, mix together the tomatoes, red pepper and onion and set aside.
  2. In a small bowl whisk the garlic, allspice, vinegar, pomegranate molasses, olive oil, and 1/3rd teaspoon of salt, until well combined. Pour this over the tomatoes and gently mix.
  3. Arrange the tomatoes and the juices on a large flat plate. Sprinkle over the pomegranate seeds and oregano and finish with a drizzle of olive oil.

What else can you use pomegranate Molasses for?

 

  1. Whisk it into salad dressings or drizzle over other salads including the Pomegranate and Feta Salad, see BITE.
  2. Brush it on meat as a marinade or a glaze.
  3. Mix it into dips such as Hummus or add a few drops to Tzatiki.
  4. Drizzle over roasted vegetables.
  5. Combine the pomegranate molasses into your merangue mixture or drizzle over the top.

From Plenty More, by Yotam Ottolenghi, Copyright © 2014, published by Ten Speed Press, an imprint of Random House.