The Jewish Chronicle

Tomato and pomegranat­e salad


Victoria says: Back to 2016 for this recipe, which I’ve cooked regularly since publishing it. No excuses for breaking my ‘seasonal only’ rule either. Yotam’s recipes are reputed to be faffy but this couldn’t be simpler. It’ll be far better in late summer when the ingredient­s have their fullest flavour, but I still enjoy it with some early summer mini plum tomatoes.

V Yotam Ottolenghi writes: I rarely rave about my own recipes but this is one I can just go on and on about. The definition of freshness with its sweet and sour late-summer flavours, it is also an utter delight to look at. But the most incredible thing about it is that it uses a few ingredient­s that I believed I knew everything there was to know about, yet had never thought of mixing them in such a way. Until I travelled to Istanbul and came across a similar combinatio­n of tomatoes and pomegranat­e in a famous local kebab restaurant called Hamdi. It was a proper light-bulb moment when I realised how the two types of sweetness

– the sharp, almost bitter sweetness of pomegranat­e and the savoury, sunny sweetness oftomato – can complement each other so gloriously.

I use four types of tomato but you can easily use fewer, just as long as they are ripe and sweet.

Serves: 4


200g red cherry tomatoes, cut into ½ cm dice

200g yellow cherry tomatoes, cut into ½ cm dice

200g tiger (or plum) tomatoes, cut into ½ cm dice 500g medium vine tomatoes, cut into ½ cm dice

1 red pepper, cut into ½ cm dice (120g)

1 small red onion, finely diced (120g)

2 garlic cloves, crushed

½ tsp ground allspice

2 tsp white wine vinegar 1½ tbsp pomegranat­e molasses

60ml olive oil, plus a little extra to finish

Seeds of 1 large pomegranat­e (170g)

1 tbsp small oregano leaves salt


l Mix together the tomatoes, red pepper and onion in a large bowl and set aside. l In a small bowl whisk the garlic, allspice, vinegar, pomegranat­e molasses, olive oil and 1/3rd teaspoon of salt, until well combined. Pour this over the tomatoes and gently mix. l Arrange the tomatoes and their juices on a large flat plate. Sprinkle over the pomegranat­e seeds and oregano. Finish with a drizzle of olive oil and serve.

Recipe adapted from Plenty More, Ebury Press

 ?? PHOTO: JONATHAN LOVEKIN ?? A recipe I’ve been back to again and again
PHOTO: JONATHAN LOVEKIN A recipe I’ve been back to again and again

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