Tomato and pomegranate salad


    Serves four to six


  • 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 picked small oregano leaves, 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 1/3rd 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.
SIMPLE 10 Ingredients
Tahini, Al Arz
OTK Hamper
Palestinian Olive Oil, Zaytoun