Easy Healthiest Tomato and Pomegranate Salad

Easy Healthiest Tomato and Pomegranate Salad
Easy Healthiest Tomato and Pomegranate Salad

Easy Healthiest Tomato and Pomegranate Salad

Easy Healthiest Tomato and Pomegranate Salad This is one of my recipes that I can just go on. The definition of freshness; with its sweet; and sour late summer flavours; 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. When I came to Istanbul; and them came across to a similar combination of fresh tomatoes; and pomegranate; seeds in a famous; local kebab restaurant; calling 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 savoury; sunny sweetness of tomato can complement; each other so gloriously. Use four tomato types. It is caused by to make the salad more interesting visually; and in flavou you can easily use fewer; just as long as they; are ripe and sweet.

Servings: 4
Preparation: 15 minutes
Skill Level: Easy

Ingredients

  • 200 g red cherry tomatoes; cut into 0.5 cm dice
  • 500 g medium vine tomatoes; cut into 0.5 cm dice
  • 200 g yellow cherry tomatoes; cut into 0.5 cm dice
  • 200 g tiger (or plum) tomatoes; cut into 0.5 cm dice
  • 1 red pepper; cut into 0.5 cm dice (120 g)
  • 1 small red onion; finely diced (120 g)
  • 2 garlic cloves; crushed
  • ½ teaspoon ground allspice
  • 2 teaspoon white wine vinegar
  • 25 ml pomegranate molasses
  • ¾ tablespoon small oregano leaves
  • 60 ml olive oil, plus a little extra to finish
  • seeds of 1 large pomegranate (170 g)
  • salt

Cook’s notes
Oven temperatures are for conventional; if using fan forced (convection); reduce the temperature by 20˚C. We use Australian tablespoons; and cups: 1 tsp equals 5 ml; 1 tbsp equals 20 ml; 1 cup equals 250 ml. All herbs are fresh (unless specified); and cups are lightly packed. All vegetables; are medium size; and peeled, unless specified. All eggs are 55-60 g, unless specified.

Instructions

  1. Mix all together the tomatoes; red pepper; and onion in a large bowl; and set aside.
  2. In a small bowl; whisk the garlic, allspice, vinegar, pomegranate molasses, olive oil, and ⅓ tsp of salt, until well combined. Pour this over the tomatoes; and gently mix.
  3. Arrange the tomatoes; and their juices on a large flat plate. Sprinkle over the pomegranate seeds; and oregano. Finish with a drizzle; of olive oil and serve.