Tomato and Pomegranate Salad

Tomato and Pomegranate Salad

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.

INGREDIENTS

• 2  pints mixed small or cherry tomatoes, of varying colors
• 2  teaspoons za’atar
• 3 ½  tablespoons extra-virgin olive oil
•  Seeds from 1 pomegranate
• ½  yellow bell pepper, seeds removed and very thinly sliced
• ½  small red onion, peeled and very thinly sliced
• ⅓  cup loosely packed fresh basil leaves, torn into pieces
• ⅓  cup loosely packed fresh mint leaves, torn into pieces
• 1 ½  teaspoons freshly squeezed lemon juice
•  Flaky sea salt
• 3 ½  ounces manouri or feta cheese, broken into small chunks

INSTRUCTIONS

1. Halve or quarter the tomatoes so that they are all roughly the same size, and place them in a large mixing bowl.
2. Mix the za’atar with 1 1/2 tablespoons of olive oil, and set aside.
3. 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.