Ottolenghi Recipe: Tomato and Pomegranate Salad

Photo by Jonathan Lovekin © 2014

This recipe comes from Yotam Ottolenghi’s latest cookbook Plenty More.Inspired by a salad he tried in Istanbul, he says that this recipe is “the definition of freshness with its sweet-and-sour late-summer flavors.” Plus, it is one of the few recipes he feels comfortable raving about.

It makes a great early autumn salad, but Evan Kleiman also suggests making it in place of cranberry sauce on your Thanksgiving table. Try it and let us know what you think.

Tomato and Pomegranate Salad

Serves four

1 1/3 cups/200 g red cherry tomatoes, cut into ¼-inch/5-mm dice

1 1/3 cups/200 g yellow cherry tomatoes, cut into ¼-inch/5-mmdice

1 1/3 cups/200 g tiger or plum tomatoes, cut into ¼-inch/5-mm dice

18 oz/500 g medium slicing tomatoes (about 5), cut into¼-inch/5-mm dice

1 red pepper, cut into ¼-inch/5-mm dice (1 cup/120g)

1 small red onion, finely diced (rounded ¾ cup/120g)

2 cloves garlic, crushed

½ tsp ground allspice

2 tsp white wine vinegar

1½ tbsp pomegranate molasses

¼ cup/60 ml olive oil,plus extra to finish

1 large pomegranate, seeds removed (1 cup/170 g seeds)

1 tbsp small oregano leaves salt

Mix together all the tomatoes, the red pepper, and the onion in a large bowl and set aside.

In a small bowl, whisk together the garlic, allspice, vinegar, pomegranate molasses, olive oil, and a scant 1/2 teaspoon salt until well combined. Pour this over the tomato mixture and gently mix.

Arrange the tomato mixture and its juices on a large, flat plate. Sprinkle the pomegranate seeds and oregano over the top. Finish with a drizzle of olive oil and serve.

Reprinted with permission from Plenty More: Vibrant Vegetable Cooking from London’s Ottolenghi by Yotam Ottolenghi, copyright © 2014. Published by Ten Speed Press, an imprint of Random House LLC.