Tomato and Pomegranate Salad – Exciting Thanksgiving Sides

Have you lost your taste for the mostly brownish green table at Thanksgiving? You know how the view across the buffet can look: green bean casserole with brown onions on top, turkey in shades from white to brown, sweet potato casserole with brown sugar on top, mashed potatoes with brown turkey gravy, brown rolls, brown stuffing and the only color is the splendidly red cranberry sauce. Well, be prepared for a blast of color and piquant taste in this our first post in Exciting Thanksgiving Sides, tomato and pomegranate salad.

This recipe and accompanying photo is from the book “Plenty More,” by Yotam Ottolenghi, which can be purchased from Barnes and Noble. This is also a vegan recipe! This is Ottolenghi at his best.

Tomato and Pomegranate Salad

1 1/2 cups red cherry tomatoes, cut into 1/4 in dice

1 1/3 cups yellow cherry tomatoes, cut into 1/4 in dice

1 1/3 cups plum tomatoes, cut into 1/4 in dice

1 lb medium slicing tomatoes, cut into 1/4 in dice

1 red pepper, cut in 1/4 in dice

1 small red onion finely diced (rounded 3/4 cup)

2 cloves of garlic, crushed

1/2 tsp ground allspice

2 tsp white wine vinegar

1 1/2 Tbsp pomegranate molasses

1/4 cup olive oil plus extra to finish

1 large pomegranate, seeds removed

1 Tbsp small, fresh oregano leaves

Mix together all the tomatoes, red peppers and the onion in a large bowl and set aside.

In a small bowl, whisk together the garlic, allspice, vinegar, pomegranate molasses, olive oil, and a scant half teaspoon salt until well combined. Pour this over the tomato mixture and gently stir.

Arrange  tomato mixture in its juices on the large, flat plate. Sprinkle the pomegranate seeds and oregano over the top. Finish with a drizzle of olive oil and  serve.

Thanks for reading!!

Cooky