Umami Recipes
Umami Recipes

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Yotam Ottolenghi’s Tomato and Pomegranate Salad

6 servings


30 minutes

total time


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


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.


Serving Size




Total Fat

12 g

Saturated Fat

4 g

Unsaturated Fat

8 g

Trans Fat

0 g




399 mg

Total Carbohydrate

7 g

Dietary Fiber

2 g

Total Sugars

4 g


4 g

6 servings


30 minutes

total time
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