TOMATO AND POMEGRANATE SALAD

Tomato and Pomegranate Salad image

Provided by Yotam Ottolenghi

Yield Serves 4

Number Of Ingredients 14

1 1/3 cups/200 g red cherry tomatoes, cut into 1/4-inch/5-mm dice
1 1/3 cups/200 g yellow cherry tomatoes, cut into 1/4-inch/5-mm dice
1 1/3 cups/200 g tiger or plum tomatoes, cut into 1/4-inch/5-mm dice
18 ounce/500 g medium slicing tomatoes (about 5), cut into 1/4-inch/5-mm dice
1 red pepper, cut into 1/4-inch/5-mm dice (1 cup/120 g)
1 small red onion, finely diced (rounded 3/4 cup/120 g)
2 cloves garlic, crushed
1/2 teaspoon ground allspice
2 teaspoons white wine vinegar
1 1/2 tablespoons pomegranate molasses
1/4 cup/60 ml olive oil, plus extra to finish
1/2 teaspoon salt
1 large pomegranate, seeds removed (1 cup/170 g seeds)
1 tablespoon small oregano leaves

Steps:

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.