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.

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Roasted Vegetables with Pomegranate Vinaigrette

Several years ago, I served this side dish for Thanksgiving. I loved the pop of color from the pomegranate seeds! The seeds also add a contrasting texture and freshness.

This recipe calls for a Romanesco cauliflower which I was unfamiliar with. Ironically, I received my first Romanesco cauliflower in my CSA box the day before Thanksgiving. It was so beautiful I used it as a centerpiece on our table instead of roasting it! 🙂 I substituted my CSA broccoli.

This recipe was adapted from Martha Stewart Living. I roasted the vegetables after taking the turkey out of the oven. Fabulous.

Yield: Serves 12
For the Roasted Vegetables:
  • 1 large head regular cauliflower (about 2 pounds), cut into small florets
  • 1 pound baby Romanesco cauliflower, or regular, cut into small florets (I used broccoli instead)
  • 2 medium sweet potatoes, peeled and cut into 1/2-inch wedges
  • 1 pound brussels sprouts, halved if large
  • 3 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper

For the Vinaigrette:

  • 1/2 cup pomegranate juice
  • 1/4 cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1 cup pomegranate seeds
  1. Preheat oven to 425 degrees, preferably on convection.
  2. Place vegetables on parchment paper-lined rimmed baking sheets, grouped by cooking times. (I used 3 baking sheets.)
  3. Drizzle vegetables with olive oil, season with salt and pepper, and toss.
  4. Spread vegetables evenly on the baking sheets, and roast until golden, mixing halfway through, about 25 to 30 minutes. (I check the broccoli and cauliflower after 15 minutes.)
  5. Meanwhile, make the vinaigrette. Put pomegranate juice to a bowl or measuring cup. Pour in oil in a slow, steady stream, whisking until emulsified. Season with salt and pepper.
  6. Just before serving, drizzle vinaigrette over warm vegetables, and toss with pomegranate seeds.
IMG_6646

Romanesco Cauliflower

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