08 Jul Tomato and pomegranate salad

Mix together the tomatoes, red pepper (capsicum) and onion in a large bowl and set aside.
In a small bowl whisk the garlic, allspice, vinegar, pomegranate molasses, olive oil and ⅓ 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.

• 200g red cherry tomatoes, cut into 0.5 cm dice
• 200g yellow cherry tomatoes, cut into 0.5 cm dice
• 200g tiger (or plum) tomatoes, cut into 0.5 cm dice
• 500g medium vine tomatoes, cut into 0.5 cm dice
• 1 red pepper, cut into 0.5 cm dice (120 g)
• 1 small red onion, finely diced (120 g)
• 2 garlic cloves, crushed
• ½ tsp ground allspice
• 2 tsp white wine vinegar
• 25ml pomegranate molasses
• 60ml olive oil, plus a little extra to finish
• seeds of 1 large pomegranate (170 g)
• ¾ tbsp small oregano leaves
• salt

Recipe from Plenty More by Yotam Ottolenghi (Ebury Press, $49.99, hbk). Photography by Jonathan Lovekin.

Source: www.sbs.com.au/food/recipes