Yotam Ottolenghi’s Tomato and Pomegranate Salad

• servings: 6 servings
• total time: 30 minutes

Ingredients

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

Directions

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.

Nutrition

• Calories: 145
• Total Fat: 12 g
• Saturated Fat: 4 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Sodium: 399 mg
• Total Carbohydrate: 7 g
• Dietary Fiber: 2 g
• Total Sugars: 4 g
• Protein: 4 g