Tomato and Pomegranate Salad

Inspired by a trip to Istanbul’s famous Hamdi kebab restaurant near the Spice Bazaar, Ottolenghi created this celebration of late-summer freshness. The sweet-sour dressing of pomegranate molasses and allspice bridges Turkish and Levantine flavours, while four types of tomato create visual drama. Published in Plenty More (2014), it is the definition of a salad that tastes far more complex than the effort required.

Ingredients (serves 4-6)

Ingredient	Amount
Red cherry tomatoes, 1/2cm dice	200g
Yellow cherry tomatoes, 1/2cm dice	200g
Tiger or plum tomatoes, 1/2cm dice	200g
Medium vine tomatoes, 1/2cm dice	500g
Red pepper, 1/2cm dice	1 (120g net)
Small red onion, finely diced	1 (120g net)
Garlic cloves, crushed	2
Ground allspice	1/2 tsp
White wine vinegar	2 tsp
Pomegranate molasses	1 1/2 tbsp
Olive oil	60ml + extra for drizzling
Pomegranate seeds	170g (1 pomegranate)
Small oregano leaves	1 tbsp
Salt and black pepper	to taste

Method

1. In a large bowl, mix together all four types of tomato, the red pepper, and the red onion.
2. In a small bowl, whisk together the garlic, allspice, white wine vinegar, pomegranate molasses, olive oil, and 1/3 teaspoon of salt until well combined.
3. Pour the dressing over the tomatoes and gently toss.
4. Arrange the tomatoes and their juices on a large flat serving plate. Scatter the pomegranate seeds and oregano over the top.
5. Finish with a final drizzle of olive oil and serve.

Notes

Use four different types of tomato for visual interest and flavour variety — they must be ripe and sweet. Cut everything to roughly the same size as the pomegranate seeds for the best texture. The salad can be made several hours ahead and holds well at room temperature. Excellent alongside grilled lamb, halloumi, or flatbread.

Dressing: Ottolenghi-Pomegranate-Molasses-Dressing Source: Yotam Ottolenghi / Plenty More (2014)

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Ottolenghi-Pomegranate-Molasses-Dressing · Modern-Contemporary · Salad-Dressings