Tomato and Pomegranate Salad
I rarely rave about my own recipes but this is one I can just go on and on about. The definition of freshness with its sweet and sour late-summer flavours, it is also an utter delight to look at. But the most incredible thing about it is that it uses a few ingredients that I have been lovingly cooking with for many years, and believed I knew everything there was to know about, yet had never thought of mixing them in such a way. That is, until I travelled to Istanbul and came across a similar combination of fresh tomatoes and pomegranate seeds in a famous local kebab restaurant called Hamdi, right by the Spice Bazaar. It was a proper light-bulb moment when I realised how the two types of sweetness – the sharp, almost bitter sweetness of pomegranate and the savoury, sunny sweetness of tomato – can complement each other so gloriously. I use four types of tomato here to make the salad more interesting visually and in flavour. You can easily use fewer, just as long as they are ripe and sweet.
- 200g red cherry tomatoes, cut into 0.5cm dice
- 200g yellow cherry tomatoes, cut into 0.5cm dice
- 200g tiger (or plum) tomatoes, cut into 0.5cm dice
- 500g medium vine tomatoes, cut into 0.5cm dice
- 1 red pepper, cut into 0.5cm dice (120g)
- 1 small red onion, finely diced (120g)
- 2 garlic cloves, crushed
- ½ tsp ground allspice
- 2 tsp white wine vinegar
- 1½ tbsp pomegranate molasses
- 60ml olive oil, plus a little extra to finish
- seeds of 1 large pomegranate (170g)
- 1 tbsp small oregano leaves
Mix together the tomatoes, red pepper and onion in a large bowl and set aside.
In a small bowl whisk the garlic, allspice, vinegar, pomegranate molasses, olive oil and 1/3 teaspoon of salt, until well combined. Pour this over the tomatoes and gently mix.
Arrange the tomatoes and their juices on a large flat plate. Sprinkle over the pomegranate seeds and oregano. Finish with a drizzle of olive oil and serve.