This pomegranate tomato salad recipe is another attempt at a gorgeous, not-your-average lettuce salad. A great way to add flavor and brightness to the dinner table. Not to mention the boost of vitamin C and antioxidants!
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.
- 5 tomatoes on the vine, diced very small (about 3 packed cups of small diced tomatoes)
- 1 green bell pepper, cored and chopped
- 2 shallots, finely chopped
- Seeds (arils) of 2 pomegranates
- 10-15 fresh mint leaves, torn
- Place the chopped tomatoes in a colander fitted on top of a bowl for 15 minutes or so. This is an optional step, but will help drain a bit of the tomato juice.
- In a salad bowl, add the chopped tomatoes with the remaining salad ingredients. Season with salt. Mix gently.
- In a small bowl or mason jar, mix the dressing ingredients.
- Pour the dressing over the salad and mix to combine. Enjoy!
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