TOMATO AND POMEGRANATE SALAD

Makes: 4 generous servings Preparation time: about 30 minutes 1½ cups (375 mL) red cherry tomatoes, cut into a little less than 1/4-inch (1/2-cm) dice 1½ cups (375 mL) yellow cherry tomatoes, cut into a little less than 1/4-inch (1/2-cm) dice 1½ cups (375 mL) tiger (elongated cherry tomatoes with slight striping) or plum tomatoes, cut into a little less than 1/4-inch (1/2-cm) dice 4 medium vine tomatoes, cut into a little less than 1/4-inch (1/2-cm) dice (about 1 lb/500g) 1 red pepper, cut into a little less than 1/4-inch (1/2-cm) dice (1/4 lb/120 g net) 1 small red onion, finely diced (1/4 lb/120 g net) 2 cloves garlic, crushed 1/2 tsp (2.5 mL) ground allspice 2 tsp (10 mL) white wine vinegar 1½ tbsp (22.5 mL) pomegranate molasses 1/4 cup (60 mL) olive oil, plus a little extra to drizzle at the end 1 pomegranate, seeds removed (about 1/3 lb/170g) 1 tbsp (15 mL) picked small oregano leaves, to garnish Salt and black pepper

1. In a large bowl, mix together the tomatoes, red pepper and onion and set aside.

2. In a small bowl, whisk the garlic, allspice, vinegar, pomegranate molasses, olive oil and 1/3 tsp (2 mL) salt until well combined. Pour this over the tomatoes and gently mix.

3. Arrange tomatoes and the juices on a large flat plate. Remove the pomegranate seeds from the flesh (the easiest and least messy way to do this is to lightly score the skin into sections, then, in a large bowl, separate the sections under water; the pith will float to the top while the seeds will sink to the bottom).

4. Sprinkle the pomegranate seeds and oregano over the tomato mixture and finish with a drizzle of olive oil.