Happy 2015 everyone! I hope you all enjoyed the holiday season. I love all of the festivities and eating events that this season presents, but have to admit that I (especially my waistline) am relieved when the New Year arrives, and I can focus once again, on fresh, healthy meals. It seems that as much as I am determined not to over-indulge in sweet, rich food at Christmas time, I am lured into eye-popping calorie counts with not enough time to exercise it all off! So today I am welcoming the New Year with a divine salad that I discovered in Yotam Ottolenghi’s latest cookbook, “Plenty More”. Let me assure you, that you can load your plate high with this delicious, colourful salad, and not have to worry about running a marathon to burn it off. Another advantage is that if you are still celebrating the holidays, it is gorgeously festive. I hope you all enjoy it.
I will be bringing a big bowl of my salad over to Angie’s Fiesta Friday to share with my blogging friends. I know that many of them will appreciate a lighter dish after all of the rich food we have been consuming. Please come and join us at The Novice Gardener and Happy New Year to you all!
Tomato and Pomegranate Salad
1 ½ cups red cherry tomatoes, cut into ¼ inch dice
1 ½ cups yellow cherry tomatoes cut into ¼ inch dice
1 ½ cups plum tomatoes cut into ¼ inch dice
1-pound medium slicing tomatoes, cut into ¼ inch dice
1 red pepper, cut into ¼ inch dice
1 small red onion, finely diced (about ¾ cup)
2 cloves garlic, crushed
½ teaspoon ground allspice
2 teaspoons white wine vinegar
1 ½ tablespoons pomegranate molasses
¼ cup olive oil, plus extra to finish
seeds of 1 large pomegranate (about 1 cup)
1 tablespoon small fresh oregano leaves
salt to taste
Mix together all of the tomatoes, the red pepper, and the onion in a large bowl and set aside.
In a small bowl, whisk together the garlic, allspice, vinegar, pomegranate molasses, olive oil and a pinch of salt, until well combined. Pour over the tomato mixture and toss, gently.
Arrange the tomato mixture and its juices on a large, flat plate. Sprinkle the pomegranate seeds over the top. Finish with a drizzle of olive oil, and serve.