Who can go past a tomato salad in late summer or autumn when the tomatoes are the sweetest and juiciest? And to celebrate the arrival of Autumn and it’s change in colours, Ottolenghi has this cheery bright red salad that combines the sweetness of the tomatoes with the sour-sweetness of the pomegranates.
The salad is best made in Autumn when the pomegranates come into season.
You might want to try these dishes too: Bok Choy with Capers and Tomatoes, the Best Tomato Salad Recipe, Simple Salads from Elizabeth David, and Tomato Paella. We adore a simple tomato salad, and my mother’s German tomato and cucumber salad with cream. All of our Tomato Salads are here and here.
It is also quite a juicy salad, and the juices are divine. Spoon them up, or soak up with some rustic bread.
Tomato and Pomegranate Salad
Source : Ottolenghi in Plenty More
Prep time: 20 mins
Cooking time: none
Serves: 2 – 4 people, depending how you use it
About 1 kg mixed tomatoes – red cherry, yellow cherry, plum and vine – cut into 0.5cm dice
1 red pepper, cut into ½ cm dice
1 small red onion, finely diced
2 cloves garlic, crushed
0.5 tspn ground allspice
2 tspn white wine vinegar
1.5 Tbspn pomegranate molasses
60ml olive oil, plus a little extra to drizzle at the end
1 pomegranate, seeds removed
1 Tbspn picked small oregano leaves, to garnish
Salt and black pepper to taste
In a large bowl, mix together the tomatoes, red pepper and onion and set aside.
In a small bowl whisk the crushed garlic, allspice, vinegar, pomegranate molasses, olive oil, and 1/3rd teaspoon of salt, until well combined. Pour this over the tomatoes and gently mix.
Arrange the tomatoes and the juices on a large flat plate. Sprinkle over the pomegranate seeds and oregano and finish with a drizzle of olive oil.
Ottolenghi uses a lot of tomatoes of various types. You can use less if you want a smaller salad, and fewer types. For example, cherry tomatoes, small vine tomatoes and regular tomatoes – the varying textures and juiciness of the different tomatoes will add something lovely to the salad.
If you don’t have allspice on hand, substitute coriander powder – it works well. You can also use a mix of cinnamon, nutmeg and clove powders.
Use a mixture of walnut oil and a little olive oil if you like the flavour of walnut oil.
The oregano is important to the flavours, and it is good to let the whole salad sit for 30 mins or so if you can to allow all of the flavours to infuse.