Yotam Ottolenghi’s Tomato and Pomegranate Salad

Recipe from Yotam Ottolenghi

Adapted by Sam Sifton

Updated July 8, 2020

Yotam Ottolenghi’s Tomato and Pomegranate Salad
Carol Sachs for The New York Times
Total Time
30 minutes
Rating
5(1,864)
Comments
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Here is a dish that melds the best flavors of summer into a robust salad. Yotam Ottolenghi calls for cherry tomatoes, but summer’s best tomatoes would also be right at home among the feta, mint and za’atar, the Middle Eastern spice blend. Serve it alongside grilled meat, preferably in the back yard, summer nipping at the heels. —Sam Sifton

Featured in: Revel in the Bounty of Spring, With a Feast From Yotam Ottolenghi

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Ingredients

Yield:Serves 6
  • 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
Ingredient Substitution Guide
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

  1. Step 1

    Halve or quarter the tomatoes so that they are all roughly the same size, and place them in a large mixing bowl.

  2. Step 2

    Mix the za’atar with 1½ tablespoons of olive oil, and set aside.

  3. 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.

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Ratings

5 out of 5
1,864 user ratings
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Comments

Rose Barnes

What is Za'atar?

Connie

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.

MReider

Where does one find pomegranates in May?

Hugh Grosvenor

Makes you want to get Sam Sifton in your kitchen to prep for him!

Margot

Made this for a dinner party last night and it was a hit. Went very well with grilled chicken, kofta, hummus, and mezze. Quick marinated the red onions as suggested by another reviewer by soaking in about 1/3 cup apple cider vinegar, 1t salt and 1t sugar for a couple of hours, then poured off the liquid. It actually made all the difference. Easy to find a fresh pomegranate at Whole Foods (it’s June snd we are Ohio) but I find the pomegranate adds beauty more than flavor, so I did half pomegranate and half craisins. WF carries Zaatar too.

WFElliott

Excellent. Couldn’t find pomegranate seeds today in hawaii so chopped up watermelon.

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Credits

Adapted from Yotam Ottolenghi

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