Tomato and Pomegranate Salad

Hanging on to summer by the skin on your teeth? Yeah, ditto. Pumpkin Spice can go drink a piping hot Venti of SHOVE IT! I ain’t ready yet. I’ll just be over here, making Yotam Ottolenghi's Tomato and Pomegranate Salad that recently stopped me in my tracks via the @nytcooking Insta feed and pretending it’s still July. I figure if I can just turn a blind eye to the changing leaves and cool mornings a leeeeetle bit longer, it might… go… away?

At least I’m super happy with this salad I’m enjoying and I invite you to join me so you can be happy too!

xoxo Donata


2 pints mixed small or cherry tomatoes, of varying colors

2 teaspoons za’atar

3 1/2 tablespoons extra-virgin olive oil

Seeds from 1 pomegranate

1/2 yellow bell pepper, seeds removed and very thinly sliced

1/2 small red onion, peeled and very thinly sliced

1/3 cup loosely packed fresh basil leaves, torn into pieces

1/3 cup loosely packed fresh mint leaves, torn into pieces

1 1/2 teaspoons freshly squeezed lemon juice

Flaky sea salt

3 1/2 ounces manouri or feta cheese, broken into small chunks


Step 1

Halve or quarter the tomatoes so that they are all roughly the same size, and place them in a large mixing bowl.

Step 2

Mix the za’atar with 1 ½ tablespoons of olive oil, and set aside.

Step 3

To the bowl with tomatoes, add the pomegranate seeds, sliced pepper and onion, the herbs, lemon juice, the remaining 2 tablespoons of oil and 1 teaspoon of salt. Gently mix the salad, then transfer it to a large shallow bowl or serving platter, and dot it with the cheese. Drizzle the za’atar mixture over the salad and serve.

Recipe by Yotam Ottolenghi via NYT Cooking


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