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Tomato and pomegranate salad

Salad Summer
Serves 4-6
Featured in
Plenty More cookbook

This is 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 we've been lovingly cooking with for many years, and believed we knew everything there was to know about, yet had never thought of mixing them in such a way. That is until Yotam 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. 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.

Follow the full recipe


200g red cherry tomatoes, cut into ½cm dice
200g yellow cherry tomatoes, cut into ½cm dice
200g tiger (or plum) tomatoes, cut into ½cm dice
4 medium vine tomatoes, cut into ½cm dice (500g net)
1 red pepper, cut into ½ cm dice (120g net)
1 small red onion, finely diced (120g net)
2 cloves garlic, crushed 
½ tsp ground allspice  
2 tsp white wine vinegar
1½ tbsp pomegranate molasses  
60ml olive oil, plus a little extra to drizzle at the end
1 pomegranate, seeds removed (170g of seeds)
1 tbsp oregano leaves, picked, to garnish 
salt and black pepper


  1. In a large bowl, mix together the tomatoes, red pepper and onion and set aside. 
  2. 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. 
  3. Arrange the tomatoes and the juices on a large flat plate. Sprinkle over the pomegranate seeds and oregano and finish with a drizzle of olive oil.