"Paint The Town Red", our theme for this week at I Heart Cooking Clubs (IHCC), where we are currently cooking from our featured chef's recipes, Yotam Ottolenghi. When IHCC announced that they will be featuring Yotam Ottolenghi as next featured chef back in March, I wasted no time in browsing for his recipes. And this beautiful vibrant salad was the one that really caught my attention, telling myself that I would definitely make this salad before the term with Ottolenghi ends.
This salad goes perfectly well with the theme "Paint The Town Red", where we can make anything from Ottolenghi's recipes with a reddish hue! A simple and delicious, fresh salad that can be put together in just minutes.
Here I haves used only two types of tomatoes, honey cherry tomatoes, both yellow and red. The recipes calls for four types of tomatoes, the other two are plum tomatoes and vine tomatoes. But both the cherry tomatoes that I've used are extremely juicy and sweet, and wonderful for this salad, I don't think that you would miss out on the other two. Other ingredients are red onions, red bell pepper and pomegranate seeds. And I have replaced the fresh oregano leaves with fresh coriander leaves instead, as that was what I had.
The salad dressing is made up of some crushed garlic, ground allspice, white wine vinegar, olive oil, salt to taste and pomegranate molasses. I do not have pomegranate molasses but have replaced with pomegranate concentrate instead.
Look at the gorgeous red ruby pomegranate seeds. They are so sweet, juicy and crunchy. Love it! I have however used less olive oil, and did not drizzle any extra over the salad as required, it really do not need the extra oil.
A beautiful delicious plate of salad. I love the vibrant colour of the salad, the gorgeous red from the pomegranate seeds, red bell pepper and red cherry tomatoes, the sunny yellow from the yellow cherry tomatoes and fresh green from the coriander leaves. This is so yummy, I've enjoyed this very much, and one that I would definitely make again.
I'm sharing this as well with :
Souper Sundays hosted by Kahakai Kitchen
See Ya In The Gumbo hosted by Ms. enPlace
Full Plate Thursday hosted by Miz Helen's Country Cottage
Meatless Monday hosted by My Sweet And Savory
Tomato and Pomegranate Salad
(source from : Ottolenghi)
200gm red cherry tomato, cut into 1/2cm dice
200gm yellow cherry tomato, cut into 1/2cm dice
200gm tiger (or plum) tomatoes, cut into 1/2cm dice
4 medium vine tomatoes, cut into 1/2cm dice (500gm net)
1 red pepper, cut into 1/2cm dice (120gm net)
1 small red onion, finely diced (120gm net)
2 cloves garlic, crushed
1/2 tsp ground allspice
2 tsp white wine vinegar
1-1/2 tbsp pomegranate molasses
60ml olive oil, plus a little extra to drizzle at the end
1 pomegranate, seeds removed (170gm of seeds)
1 tbsp picked small oregano leaves, to garnish
salt and black pepper
In a large bowl, mix together the tomatoes, red pepper and onion and set aside.
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.
Arrange the tomatoes and the juices on a large flat plate. Sprinkle over the pomegranate seeds and oregano and finish with a drizzle of olive oil.