Yotam Ottolenghi’s Tomato and Pomegranate Salad

Recipe from Yotam Ottolenghi

Adapted by Sam Sifton

Updated July 7, 2020

  • Carol Sachs for The New York Times
Media 1 of 1
Total Time
30 minutes
Rating
5(2,110)
Comments
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Here is a dish that melds the best flavors of summer into a robust salad. Yotam Ottolenghi calls for cherry tomatoes, but summer’s best tomatoes would also be right at home among the feta, mint and za’atar, the Middle Eastern spice blend. Serve it alongside grilled meat, preferably in the back yard, summer nipping at the heels. —Sam Sifton

Featured in: Revel in the Bounty of Spring, With a Feast From Yotam Ottolenghi

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Ingredients

Yield:Serves 6

  • 2 pints mixed small or cherry tomatoes, of varying colors

  • 2 teaspoons za’atar

  • 3 ½ tablespoons extra-virgin olive oil

  • Seeds from 1 pomegranate

  • ½ yellow bell pepper, seeds removed and very thinly sliced

  • ½ small red onion, peeled and very thinly sliced

  • ⅓ cup loosely packed fresh basil leaves, torn into pieces

  • ⅓ cup loosely packed fresh mint leaves, torn into pieces

  • 1 ½ teaspoons freshly squeezed lemon juice

  • Flaky sea salt

  • 3 ½ ounces manouri or feta cheese, broken into small chunks

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

7 grams carbs; 15 milligrams cholesterol; 145 calories; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 12 grams fat; 2 grams fiber; 399 milligrams sodium; 4 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Halve or quarter the tomatoes so that they are all roughly the same size, and place them in a large mixing bowl.

  2. Step 2

    Mix the za’atar with 1 ½ tablespoons of olive oil, and set aside.

  3. Step 3

    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.

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Ratings

5 out of 5
2,110 user ratings
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Comments

Rose Barnes

What is Za'atar?

Connie

Sumac, I have in my house. FYI, on the Za’atar.
Za’atar
MAKES ABOUT 1/4 CUP
Combine 1 Tbsp. chopped fresh oregano, 1 Tbsp. sumac, 1 Tbsp. ground cumin, and 1 Tbsp. sesame seeds. Stir in 1 tsp. kosher salt and 1 tsp. freshly ground black pepper. DO AHEAD: Can be made 2 weeks ahead. Store airtight at room temperature.

MReider

Where does one find pomegranates in May?

Mary

Any substitutions for pomegranates

RudisHuman

@QAjaqer Per Wiki it's the Rhus Cariatia most often used in culinary recipes. *** Careful not to use Poison Sumac/ Toxicondendron Vernix, whose berries are white, found in wet swampy areas of Eastern US. The whole tree, leaves and all, are highly toxic.*** Staghorn/sumac typhina berries are edible and RED and yes you can eat those; grows wild all over temperate No America. I've used them often. Just pls be careful to properly ID the tree 1st. And it's the berries, not the leaves, dried and ground to a powder to use as sumac.

Anne

I added grilled shrimp marinated in olive oil and za’atar - was delicious

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Credits

Adapted from Yotam Ottolenghi

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