Pomegranate Tomato Salad Recipe
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!
Servings: 6
Ingredients
- 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
- arils of 2 pomegranates
- 10-15 fresh mint leaves, torn
- Salt
For dressing
- 2 garlic cloves, minced
- 1/4 cup Private Reserve or Early Harvest Greek extra virgin olive oil
- 2 tbsp white wine vinegar
- 2 tbsp pomegranate juice
- 3/4 tsp ground allspice
- 1/2 tsp ground sumac
Instructions
- 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!
Notes
- Recommended for this salad our Private Reserve or Early Harvest Greek extra virgin olive oils (from organically grown and processed Koroneiki olives). Save! Try our Greek Olive Oil Bundle!
- And from our all-natural spice collection ground allspice and ground sumac.
- Visit our store to browse our spices, olive oils and bundles!
- Recipe adapted from Plenty More
Nutrition
Calories: 151.1kcal | Carbohydrates: 16g | Protein: 1.9g | Fat: 9.8g | Saturated Fat: 1.3g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 6.6g | Sodium: 7.7mg | Potassium: 342.7mg | Fiber: 3.6g | Sugar: 10.6g | Vitamin A: 576.3IU | Vitamin C: 30.2mg | Calcium: 24.1mg | Iron: 0.7mg
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