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The other day I got an unexpected  delivery from Amazon…my thoughtful husband ordered me a copy of Plenty More, Yotem Ottolenghi’s new book!  I couldn’t be more excited…his Jerusalem is the most inspiring cookbook I have ever owned.  Ever.  Plenty More is a new collection of vegetarian dishes and I can already tell it’s going to be equally exciting.  I only made it to the first recipe when the familiar ‘Ottolenghi effect’ kicked in…the photo gets me hyperventilating, I get restless, and have to jump up and head to the kitchen.  Who would have thought…tomatoes and pomegranate…but it’s a fantastic combination and I’m thrilled to discover something so simple and yet so completely new.  My Tomato and Pomegranate Salad looks a little different from his because I used brown tomatoes, or ‘Kumatos’ from Trader Joe’s, which are a specialty variety — sort of an olive green on the outside and a beautiful blush pink on the inside.  And then the pomegranates I picked up turned out to be the ones with the pale pink seeds…love that!  So mine is a soft pastel version of Ottolenghi’s dish.  You can use any kind of tomato you want for this salad, it’s surprisingly …


serves 4

Total time

0 minutes


  • dressing
  • ½ tsp ground allspice
  • 2 tsp white wine vinegar
  • 2 tbsp pomegranate molasses
  • ¼ cup olive oil ((divided))
  • salad
  • 4 medium tomatoes (any variety)
  • 1 pint cherry tomatoes
  • ½ a small red onionred onion
  • seeds from 1/2 large pomegranate, 1 cup
  • fistful of fresh thyme leaves (or oregano)


  1. Whisk together the dressing and taste to adjust the proportions, if necessary. Set aside.
  2. Cut the tomatoes in a small dice. Put them in a wide shallow bowl. Slice the cherry tomatoes in half if they are small, or in quarters if they are bigger. Add them to the bowl.
  3. Finely dice the red onion and add to the tomatoes. Toss with enough dressing to lightly coat. (You may not need it all)
  4. Scatter the pomegranate seeds and the fresh thyme or oregano leaves over the salad and serve.

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