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.
Check out the recipe below:
Ingredients1x2x3x
- ▢ 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
More Recipes to Try
Mediterranean Fresh Herb and Tomato Salad
Balela Salad Recipe
Slow Cooker Mediterranean Vegan Cabbage Soup
Skillet Garlic Dijon Chicken
Greek Pastitsio Recipe
Pomegranate Tomato Salad Recipe
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
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https://www.themediterraneandish.com/pomegranate-tomato-salad-recipe/
