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Ottolenghi’s Tomato & Pomegranate Salad
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Description
Yotam Ottolenghi’s Turkish-inspired tomato and pomegranate salad is as beautiful as it is tasty. Here is my version of this flavorful and easy salad.
Ingredients
- 2 cloves Garlic, Crushed And Minced
- ½ teaspoons Ground Allspice
- 2 teaspoons White Wine Vinegar
- 1-½ teaspoon Pomegranate Molasses
- ¼ cups Good Quality Olive Oil
- Kosher Salt And Fresh Ground Pepper, to taste
- 4 cups Mixed Tomatoes, Chopped In 1/4" Pieces
- 1 whole Red Pepper, Stem And Seeds Removed, Cut In 1/4" Pieces
- ¾ cups Chopped Red Onion, In 1/4" Pieces
- 1 cup Pomegranate Seeds
- ⅓ cups Fresh Mint Leaves, Roughly Chopped (more Or Less As Desired)
Preparation
For the dressing: Put garlic and allspice in a small bowl. Stir in vinegar and molasses to combine. Slowly whisk in the olive oil to create an emulsion. Season to taste and set aside.
For the salad: Combine tomatoes, peppers and onion in a bowl. Gently toss with salad dressing and spread it out in a large flat bowl. Sprinkle with pomegranate seeds and mint leaves. Serve.
Adapted from Yotam Ottolenghi’s latest cookbook, Plenty More: Vibrant Vegetable Cooking From London’s Ottolenghi,
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