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Tomato and pomegranate salad with garlic dressing

A successful pairing of fresh tomatoes and pomegranate seeds is something I have only come across recently, when visiting turkey. This salad is so crunchy and sweet you can eat it with a spoon, and never stop. Try it with: Mano-a-Mano-Domaine-du-Matin-Calme -10. Soft fruity and silky. Medium bodied, good fruit and spice and fresh acidity all work well with the sweet-ish flavours and garlic dressing. Serves four 200g red cherry tomatoes, cut into ½cm dice 200g yellow cherry tomatoes, cut into ½cm dice 200g tiger (or plum) tomatoes, cut into ½cm dice 4 medium vine tomatoes, cut into ½cm dice (500g net) 1 red pepper, cut into ½ cm dice (120g net) 1 small red onion, finely diced (120g net) 2 cloves garlic, crushed ½ tsp ground allspice 2 tsp white wine vinegar 1½ tbsp pomegranate molasses 60ml olive oil, plus a little extra to drizzle at the end 1 pomegranate, seeds removed (170g of seeds) 1 tbsp picked small oregano leaves, to garnish Salt and black pepper In a large bowl, mix together the tomatoes, red pepper and onion and set aside. In a small bowl whisk the garlic, allspice, vinegar, pomegranate molasses, olive oil, and 1/3rd teaspoon of salt, until well combined. Pour this over the tomatoes and gently mix. Arrange the tomatoes and the juices on a large flat plate. Sprinkle over the pomegranate seeds and oregano and finish with a drizzle of olive oil.
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