Tomato and pomegranate salad

IMG_2533This salad is at its best with homegrown tomatoes (thanks Dad) but I’m sure would taste lovely with shop bought. Aim for a few different varieties and colours to keep things tasty and interesting. The pomegranate seeds give a pop of sweetness with every mouthful – just delicious. I always like to leave tomatoes out of the fridge to bring them to room temperature; they taste much better when a little warmer.

To serve 2 you will need:

600g of ripe tomatoes, cut into small dice

1 red pepper, finely diced

1 small red onion, finely diced

1 garlic clove, crushed

1/2 tsp ground allspice

1 tsp white wine vinegar

30ml olive oil

seeds of half a pomegranate

small handful of oregano leaves

Mix together the tomatoes, red pepper and onion in a large bowl and set aside.

In another bowl, mix the garlic, allspice, vinegar, olive oil and a pinch of salt until combined. When you are ready to serve, pour the dressing over the tomatoes and gently combine everything together.

Sprinkle over the pomegranate seeds and fresh oregano and finish with a drizzle of olive oil.

Another winning combination from Ottolenghi’s Plenty More.

Posted in Recipes.