Ottolenghi’s Tomato & Pomegranate Salad

This salad was fresh, bright, colorful, and loaded with flavor. I loved the crunch from the pomegranate seeds too. We ate it as part of our Middle Eastern feast along with grilled chicken thighs, Hummus, Baked Rice, Deconstructed Baba Ghanouj, and warm naan. Delicious!

This recipe was adapted from Yotam Ottolenghi via The New York Times, contributed by Sam Sifton. I made my own za’atar spice blend and omitted the mint. It would be a lovely side with any grilled meat. Perfect for a picnic too.

I’m bringing this dish to Angie’s Fiesta Friday #127 co-hosted by my friends Suzanne @A Pug in the Kitchen and Jess @ Cooking is my Sport. Enjoy!

For the Za’atar:

• 1 T thyme
• 1 T sesame seeds, toasted in a dry skillet and coarsely pulsed in a spice grinder
• 1 tsp sumac
• 1/4 tsp coarse salt

For the Salad:

• 2 pints mixed small or cherry tomatoes, of varying colors
• 2 teaspoons za’atar (see above)
• 3 ½ tablespoons extra-virgin olive oil, divided
• seeds from 1 pomegranate (I used a 5.3 oz package of pomegranate seeds)
• 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, chiffonade
• ⅓ cup loosely packed fresh mint leaves, chiffonade (I omitted the mint)
• freshly squeezed lemon juice (from 1/2 of a lemon)
• flaky sea salt such as Fleur de Sel
• 3 ½ ounces manouri or feta cheese, broken into small chunks

1. Make the Za’atar: Toast the sesame seeds in a dry skillet until lightly toasted. Pulse in a spice grinder until a powder is formed. Combine with sumac, thyme, and coarse salt. Set aside.
2. Halve or quarter the tomatoes so that they are all roughly the same size, and place them in a large mixing bowl.
3. Mix two teaspoons of the za’atar with 1 1/2 tablespoons of olive oil, and set aside.
4. To the bowl with tomatoes, add the pomegranate seeds, sliced pepper and onion, the herbs, lemon juice, cheese, and the remaining 2 tablespoons of oil and 1 teaspoon of salt.
5. Gently mix the salad, then transfer it to a large shallow bowl or serving platter. Drizzle the za’atar mixture over the salad and serve.

One Year Ago:

• Asparagus and Fava Beans with Toasted Almonds

Two Years Ago:

• Raw Baby Red Kale Salad with Chiles & Pecorino

Three Years Ago:

• Macaroni Baked in Yogurt (Arshda Madznov)
• Indian Spiced Chicken & Spinach

 

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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