Denise says:

This is a vibrant tomato salad with a Mediterranean twist. Flavoured with a hint of cinnamon and sweetened with molasses this salad will certainly wow your guests. When you deseed the pomegranates use a bowl to catch the juices as it could be used 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 vitamins so enjoy for taste and good health!

Ingredients:

  • 200g cherry tomatoes, cut into ½cm dice
  • 200g plum tomatoes, cut into ½cm dice
  • 6 medium vine tomatoes, cut into ½cm dice (500g net)
  • 1 red pepper, cut into ½ cm dice (120g net)
  • 1 small red onion- peeled and finely diced (120g net)
  • Dressing
  • 2 cloves garlic - peeled 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 tasteGarnish
  • 2 pomegranates, 2 tablespoons fresh oregano leaves
 

Method

  1. In a large bowl, mix together the tomatoes, red pepper and onion and set aside.
  2. In a small bowl whisk the garlic, cinnamon, vinegar, pomegranate molasses, olive oil, and 1/3rd teaspoon of salt, until well combined. Pour this over the tomatoes and gently mix.
  3. Arrange the tomatoes and the juices on a large flat plate.
  4. Sprinkle over the pomegranate seeds and oregano and finish with a drizzle of olive oil.
Tagged in: Baby Plum Tomatoes, Garlic, Israeli, Pomegranates, Pomengrate, Red Pepper, Rosh Hashanah, Salads, Shabbat, Tomato