It’s hard to say what I like best about this ruby pomegranate and tomato salad courtesy of Mr Ottolenghi’s Plenty More, the beauty or the taste? I have to say it delivers on both counts beyond any expectation.
The sweet sharp crunch of the pomegranate with the tangy tomatoes and bite of the onion makes it a delight to the taste buds and a recipe that I will definitely be using to add a bit of razzle-dazzle to salads and barbecues this summer.
It couldn’t be an easier salad to make; all you need is lovely ripe ingredients and a sharp knife. I had to improvise with the dressing a little, I used olive oil, cider vinegar, a little balsamic and a touch of date syrup (making my mouth water as I type!)
The original recipe calls for fresh oregano to garnish, but I used mint instead. The new shoots are just beginning to emerge in the garden which is always so exciting to see! And it added a wonderful freshness to the mix.
- 500 g tomatoes, a mixture of varieties if possible, cherry and vine tomatoes are best.
- 1 medium red pointed pepper
- 1 small red onion
- The seeds of one pomegranate
- 1 crushed clove of garlic
- ½ tsp ground allspice
- 60 ml extra virgin olive oil
- 2 tbsp white wine vinegar (I used cider vinegar)
- 1 tbsp pomegranate molasses (I used a dash of balsamic and a dash of date syrup)
- A small handful of freshly picked oregano or mint
- freshly ground salt and black pepper
- De-seed the pomegranate (see my post on how to de-seed a pomegranate)
- Finely dice the onion.
- Chop the tomatoes and red pepper into ½ cm pieces, some thinly sliced for variation to look pretty.
- Combine the tomato, onion, peppers and pomegranate seeds.
- In a small bowl, whisk together the dressing ingredients and drizzle it over the salad ingredients.
- Scatter over the chopped herbs to finish.
- It smells incredible.