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SaladSummer
Serves 4-6
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This is definition of freshness, with its sweet and sour late-summer flavours. It is also an utter delight to look at. But the most incredible thing about it is that it uses a few ingredients that we've been lovingly cooking with for many years, and believed we knew everything there was to know about, yet had never thought of mixing them in such a way. That is until Yotam travelled to Istanbul and came across a similar combination of fresh tomatoes and pomegranate seeds in a famous local kebab restaurant called Hamdi, right by the Spice Bazaar. Use four types of tomato here to make the salad more interesting visually and in flavour. You can easily use fewer, just as long as they are ripe and sweet.
Follow the full recipe
Ingredients
| 200g | red cherry tomatoes, cut into ½cm dice |
| 200g | yellow cherry tomatoes, cut into ½cm dice |
| 200g | tiger (or plum) tomatoes, cut into ½cm dice |
| 4 | medium vine tomatoes, cut into ½cm dice (500g net) |
| 1 | red pepper, cut into ½ cm dice (120g net) |
| 1 | small red onion, finely diced (120g net) |
| 2 | cloves garlic, crushed |
| ½ tsp | ground allspice |
| 2 tsp | white wine vinegar |
| 1½ tbsp | pomegranate molasses |
| 60ml | olive oil, plus a little extra to drizzle at the end |
| 1 | pomegranate, seeds removed (170g of seeds) |
| 1 tbsp | oregano leaves, picked, to garnish |
| salt and black pepper |
Method
In a large bowl, mix together the tomatoes, red pepper and onion and set aside.
In a small bowl whisk the garlic, allspice, vinegar,pomegranate molasses, olive oil, and 1/3 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.
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Tomato and pomegranate salad
Tomato and pomegranate salad
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