I can’t take full credit for the idea; this pomegranate tomato salad is a version of one I saw in Yotum Ottolenghi’s Plenty More—a beautiful cookbook with all sorts of vibrant vegetarian recipes.
This is another tomato salad recipe with Eastern Mediterranean undertones to it. So few ingredients combined in a surprisingly delightful way. Slightly sweet, but sharp and tangy pomegranates, compliment the savory, sunny sweetness of tomatoes. Enhanced with fresh mint and shallots.
Two small notes. You can use a variety of tomatoes, if you want to add even more interest. But be sure to use ripe tomatoes. And don’t underestimate a simple dressing with quality extra virgin olive oil! To this tomato salad dressing, we add in fresh garlic, along with a pinch of allspice and sumac, which add appropriate earthiness.
Check out the recipe below:
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