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Tomato and Pomegranate Salad

Yotam Ottolenghi's vegan Tomato and pomegranate salad is packed with a rainbow of flavour - great for using up a glut of tomatoes!

From the book

Yotam Ottolenghi


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.

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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.


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