Worth a trip

Tomato and Pomegranate Salad

Name: Tomato and Pomegranate Salad
Cuisine: middle_eastern
Ingredients: 1 1/3 cups/200 g red cherry tomatoes, cut into 1/4-inch/5-mm dice; 1 1/3 cups/200 g yellow cherry tomatoes, cut into 1/4-inch/5-mm dice; 1 1/3 cups/200 g tiger or plum tomatoes, cut into 1/4-inch/5-mm dice; 18 ounce/500 g medium slicing tomatoes (about 5), cut into 1/4-inch/5-mm dice; 1 red pepper, cut into 1/4-inch/5-mm dice (1 cup/120 g); 1 small red onion, finely diced (rounded 3/4 cup/120 g); 2 cloves garlic, crushed; 1/2 teaspoon ground allspice; 2 teaspoons white wine vinegar; 1 1/2 tablespoons pomegranate molasses; 1/4 cup/60 ml olive oil, plus extra to finish; 1/2 teaspoon salt; 1 large pomegranate, seeds removed (1 cup/170 g seeds); 1 tablespoon small oregano leaves

A small grocery run gets this on the table.

Ingredients

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directions

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

Recipes sourced from Epicurious.com.

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