Recipe details

Posh Israeli salad

Denise says:

  • This is a vibrant tomato salad with a Mediterranean twist.  Flavoured with a hint of cinnamon and sweetened with pomegranate molasses this salad will certainly wow your guests.
  • When you deseed the pomegranates use a bowl to catch the juices to use in the dressing but be careful as pomegranate juice stains!
  • On a health note both tomatoes and pomegranates are highly nutritious as they are packed with antioxidants and vitamins so enjoy for taste and good health!
  • Preparation Time: 20 minutes
  • Cooking Time: No cooking
  • Serves: 6 people


  • 200g cherry tomatoes, cut into ½cm dice
  • 200g plum tomatoes, cut into ½cm dice
  • 1 cucumber – de seeded and chopped or sliced thinly
  • 6 medium vine tomatoes, cut into ½ cm dice
  • 1 red pepper, cut into ½ cm dice
  • 1 small red onion- peeled and finely diced
  • Dressing
  • 2 cloves garlic – peeled and crushed
  • ½ tsp ground cinnamon
  • 2 tsp white wine vinegar
  • 1½ tablespoons pomegranate molasses
  • 60ml olive oil, plus a little extra to drizzle at the end
  • Salt and black pepper – to taste
  • Garnish
  • 2 pomegranates, seeds removed
  • 2 tablespoons fresh oregano leaves


  1. In a large bowl, mix together the tomatoes, cucumber, red pepper and onion and set aside. In a small bowl whisk the garlic, cinnamon, vinegar, pomegranate molasses, olive oil, and 1/3rd teaspoon of salt, until well combined.
  2. Pour this over the tomatoes and gently mix. Arrange the salad and the juices on a large flat plate.
  3. Sprinkle over the pomegranate seeds and oregano and finish with a drizzle of olive oil.