Maxed out on leftovers? Change up your routine with a healthy and hearty garden meal. This pretty-to-look-at, delicious-to-eat salad was inspired by a famous kebab restaurant named Hamdi, near the Spice Bazaar in Istanbul, says Brit chef Yotam Ottolenghi. If you’re pressed for time, buy a container of fresh pomegranate seeds to speed up the preparation.
Read on for Ottolenghi's mouthwatering recipe for Tomato and Pomegrante salad, adapted with permission from his new book Plenty More: Vibrant Vegetable Cooking From London's Ottolenghi ($21; amazon.com).
Tomato and Pomegranate Salad
Ingredients: 1 1/3 cups red cherry tomatoes, cut into 1/4-inch dice 1 1/3 cups yellow cherry tomatoes, cut into 1/4-inch dice 1 1/3 cups tiger or plum tomatoes, cut into 1/4-inch dice About 1 lb. medium slicing tomatoes (about 5), cut into 1/4-inch dice 1 red pepper, cut into 1/4-inch dice (1 cup) 1 small red onion, finely diced (rounded 3/4 cup) 2 cloves garlic, crushed 1/2 tsp ground allspice 2 tsp white wine vinegar 1 1/2 tbsp pomegrante molasses 1/4 cup olive oil, plus extra to finish 1 large pomegrante, seeds removed (1 cup) 1 tbsp small oregano leaves Salt
Directions: 1. Mix together all the tomatoes, the red pepper, and the onion in a large bowl and set aside. 2. In a small bowl, whisk together the garlic, allspice, vinegar, pomegranate molasses, olive oil, and a scant 1/2 teaspoon salt until well combined. Pour this over the tomato mixture and gently mix. 3. Arrange the tomato mixture and its juices on a large, flat plate. Sprinkle the pomegranate seeds and oregano over the top. Finish with a drizzle of olive oil and serve.