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Yotam Ottolenghi's tomato and pomegranate salad

Name: Yotam Ottolenghi's tomato and pomegranate salad recipe
Yield: 6
Ingredients: 950g mixed small or cherry tomatoes, varying colours; 2 tsp za’atar; 50.00 ml Extra Virgin Olive Oil; Seeds of 1 pomegranate; 1/2 yellow capsicum, seeds removed, very thinly sliced; 1/2 small red onion, very thinly sliced into rounds; 82.50 ml loosely packed small fresh basil leaves; 82.50 ml loosely packed small fresh mint leaves; 1 1/2 tsp freshly squeezed lemon juice; 100g manouri (Greek semi-soft cheese) or feta, broken into pieces

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by Yotam Ottolenghi

Dec 09, 2023

All things bright and beautiful come together in this sensational salad from Yotam Ottolenghi, which is perfect for summer entertaining.

950g mixed small or cherry tomatoes, varying colours
2 tsp za’atar
2 1/2 tbs Woolworths Extra Virgin Olive Oil
Seeds of 1 pomegranate
1/2 yellow capsicum, seeds removed, very thinly sliced
1/2 small red onion, very thinly sliced into rounds
1/3 cup loosely packed small fresh basil leaves
1/3 cup loosely packed small fresh mint leaves
1 1/2 tsp freshly squeezed lemon juice
100g manouri (Greek semi-soft cheese) or feta, broken into pieces

Method

1.

Halve, slice or quarter the tomatoes so they are all roughly the same size, and place them in a large mixing bowl.
2.

Mix za’atar with 1 tbs olive oil. Set aside.
3.

To the bowl with tomatoes, add pomegranate seeds, sliced capsicum and onion, herbs, lemon juice, remaining 1 1/2 tbs oil and 1 tsp sea salt flakes. Gently mix salad, then transfer to a large shallow bowl or serving platter, and dot with the cheese.
4.

Drizzle za’atar mixture over the salad and serve.