Tomato And Pomegranate Salad Recipes

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TOMATO SALAD WITH PINE NUTS AND POMEGRANATE MOLASSES



Tomato Salad with Pine Nuts and Pomegranate Molasses image

Soaking golden raisins in cider vinegar plumps them up and adds a touch of sweetness to the vinegar.

Provided by Kamal Mouzawak

Categories     Bon Appétit     Salad     Side     Summer     Tomato     Onion     Pine Nut     Raisin     Basil     Pomegranate     Soy Free     Dairy Free     Peanut Free     Wheat/Gluten-Free     Vegetarian     Vegan

Yield 4 servings

Number Of Ingredients 9

1/3 cup chopped golden raisins
1/4 cup apple cider vinegar
1/3 cup pine nuts
1 lb. small tomatoes (such as Sun Gold, cherry, and/or grape), some halved, some left whole
1/2 small red onion, very thinly sliced
1/4 cup extra-virgin olive oil
1 cup basil leaves, torn if large
2 Tbsp. pomegranate molasses
Kosher salt

Steps:

  • Preheat oven to 350°F. Combine raisins and vinegar in a large bowl; let sit until raisins soften, 15-20 minutes.
  • Meanwhile, toast pine nuts on a rimmed baking sheet, tossing halfway through, until golden brown, 5-7 minutes. Let cool.
  • Add pine nuts, tomatoes, red onion, and oil to bowl with raisins; season with salt and gently toss to combine. Add basil and toss once more.
  • Transfer salad to a platter and drizzle pomegranate molasses over.

YOTAM OTTOLENGHI'S TOMATO AND POMEGRANATE SALAD



Yotam Ottolenghi's Tomato and Pomegranate Salad image

Here is a dish that melds the best flavors of summer into a robust salad. Yotam Ottolenghi calls for cherry tomatoes, but summer's best tomatoes would also be right at home among the feta, mint and za'atar, the Middle Eastern spice blend. Serve it alongside grilled meat, preferably in the back yard, summer nipping at the heels.

Provided by Sam Sifton

Categories     salads and dressings, side dish

Time 30m

Yield Serves 6

Number Of Ingredients 11

2 pints mixed small or cherry tomatoes, of varying colors
2 teaspoons za'atar
3 1/2 tablespoons extra-virgin olive oil
Seeds from 1 pomegranate
1/2 yellow bell pepper, seeds removed and very thinly sliced
1/2 small red onion, peeled and very thinly sliced
1/3 cup loosely packed fresh basil leaves, torn into pieces
1/3 cup loosely packed fresh mint leaves, torn into pieces
1 1/2 teaspoons freshly squeezed lemon juice
Flaky sea salt
3 1/2 ounces manouri or feta cheese, broken into small chunks

Steps:

  • Halve or quarter the tomatoes so that they are all roughly the same size, and place them in a large mixing bowl.
  • Mix the za'atar with 1 1/2 tablespoons of olive oil, and set aside.
  • To the bowl with tomatoes, add the pomegranate seeds, sliced pepper and onion, the herbs, lemon juice, the remaining 2 tablespoons of oil and 1 teaspoon of salt. Gently mix the salad, then transfer it to a large shallow bowl or serving platter, and dot it with the cheese. Drizzle the za'atar mixture over the salad and serve.

Nutrition Facts : @context http, Calories 145, UnsaturatedFat 8 grams, Carbohydrate 7 grams, Fat 12 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 399 milligrams, Sugar 4 grams

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