Yotam Ottolenghi’s Tomato and Pomegranate Salad
Updated July 8, 2020
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pints mixed small or cherry tomatoes, of varying colors
- 2teaspoons za’atar
- 3½tablespoons extra-virgin olive oil
- Seeds from 1 pomegranate
- ½yellow bell pepper, seeds removed and very thinly sliced
- ½small red onion, peeled and very thinly sliced
- ⅓cup loosely packed fresh basil leaves, torn into pieces
- ⅓cup loosely packed fresh mint leaves, torn into pieces
- 1½teaspoons freshly squeezed lemon juice
- Flaky sea salt
- 3½ounces manouri or feta cheese, broken into small chunks
Nutritional analysis per serving (6 servings)
145 calories; 12 grams fat; 4 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 4 grams protein; 399 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Halve or quarter the tomatoes so that they are all roughly the same size, and place them in a large mixing bowl.
- Step 2
Mix the za’atar with 1½ tablespoons of olive oil, and set aside.
- Step 3
To the bowl with tomatoes, add the pomegranate seeds, sliced pepper and onion, the herbs, lemon juice, the remaining 2 tablespoons of oil and 1 teaspoon of salt. Gently mix the salad, then transfer it to a large shallow bowl or serving platter, and dot it with the cheese. Drizzle the za’atar mixture over the salad and serve.
Private Notes
Comments
What is Za'atar?
Sumac, I have in my house. FYI, on the Za’atar.
Za’atar
MAKES ABOUT 1/4 CUP
Combine 1 Tbsp. chopped fresh oregano, 1 Tbsp. sumac, 1 Tbsp. ground cumin, and 1 Tbsp. sesame seeds. Stir in 1 tsp. kosher salt and 1 tsp. freshly ground black pepper. DO AHEAD: Can be made 2 weeks ahead. Store airtight at room temperature.
Where does one find pomegranates in May?
This salad is delicious. I made it two weeks in a row. The second time the cherry tomatoes didn’t look that good, so I used some delicious full sized heirlooms. Salad tasted great but didn’t look as nice because the tomatoes weren’t super firm. For appearances, try to get cherry tomatoes. Also, the first time I used fresh basil and mint, the second time both were dried. The salad tasted just as good either way
We were underwhelmed by this dish. I doubled the zaatar/olive oil mixture and it still wasn’t enough to make the tomatoes taste dressed. Using frozen pomegranate arils didn’t seem to add much flavor, and they just stuck in our teeth. If I try it again—a big if— I will only use fresh arils, and a conventional excellent Greek-style salad dressing.
I wasn’t paying attention and accidentally added this to some cooked farro (one cup of farro cooked for thirty minutes in salted water). It was the happiest accident. So very good.