Tomato and Pomegranate Salad

This dish is a celebration of freshness, bursting with the sweet and tangy flavors of summer. It’s as beautiful on the plate as it is vibrant on the palate. What makes it truly special, though, is how it transforms familiar ingredients we’ve used for years into something completely unexpected. Simple, yet surprising, it’s perfect for a picnic or as a colorful, standout side at any table.

Serves 4-6.

Ingredients

800g mixed tomatoes of your choice (red, yellow, tiger/plum, vine), diced
1 red pepper(about 120g), diced
1 small red onion(about 120g), finely diced
2 garlic cloves, crushed½ tsp ground allspice
2 tsp white wine vinegar
1½ tbsp pomegranate molasses
60 ml olive oil, plus extra for drizzling
Seeds from 1 pomegranate(about 170g)
1 tbsp fresh cilanto or oregano leaves, for garnish
Salt and black pepper, to taste

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Préparation

Let's go!

Preperation steps

Step 1

Dice and mix the vegetables

In a large mixing bowl, combine the diced tomatoes, red pepper, and onion. Set aside to let the flavors begin to mingle.

Step 2

Make the dressing

In a separate small bowl, whisk together the garlic, allspice, vinegar, pomegranate molasses, olive oil, and about a third of a teaspoon of salt until the dressing is smooth and well blended. Pour it over the tomato mixture and toss gently to coat everything evenly.

Step 2

Final assembly

Spoon the salad onto a wide serving platter, spreading it out slightly. Scatter the pomegranate seeds and oregano leaves over the top, and finish with a light drizzle of olive oil just before serving.

Let's go!

Preperation steps

Step 1

Dice and mix the vegetables

In a large mixing bowl, combine the diced tomatoes, red pepper, and onion. Set aside to let the flavors begin to mingle.

Step 2

Make the dressing

In a separate small bowl, whisk together the garlic, allspice, vinegar, pomegranate molasses, olive oil, and about a third of a teaspoon of salt until the dressing is smooth and well blended. Pour it over the tomato mixture and toss gently to coat everything evenly.

Step 2

Final assembly

Spoon the salad onto a wide serving platter, spreading it out slightly. Scatter the pomegranate seeds and oregano leaves over the top, and finish with a light drizzle of olive oil just before serving.

1. In a large mixing bowl, combine the diced tomatoes, red pepper, and onion. Set aside to let the flavors begin to mingle.

2. In a separate small bowl, whisk together the garlic, allspice, vinegar, pomegranate molasses, olive oil, and about a third of a teaspoon of salt until the dressing is smooth and well blended. Pour it over the tomato mixture and toss gently to coat everything evenly.

3. Spoon the salad onto a wide serving platter, spreading it out slightly. Scatter the pomegranate seeds and oregano leaves over the top, and finish with a light drizzle of olive oil just before serving.