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Tomato and Pomegranate Salad Recipe

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This recipe for Tomato and Pomegranate Salad is from The Wyrley-Birch Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  


3 cups ripe mixed tomatoes of you choice (such as red cherry, yellow, tiger, cocktail vine and sliced Roma
tomatoes (I use the Woolies mixed punnet)
1 small red onion, finely chopped chopped
2 garlic cloves, crushed
2 tsp sherry vinegar
2 Tbsp pomegranate molasses
1/2 tsp salt
1 fresh green chilli, deseeded and finely chopped
1 thumb fresh ginger, finely grated and juice squeezed out
4 Tbsp olive oil

GARNISH
1 large pomegranate, rubies removed
1 handful of fresh coriander and mint leaves, chopped
season with salt and black pepper
Directions:
Directions:


Cut the tomatoes into different shapes and sizes, leaving the smaller tomatoes whole.
Mix together the tomatoes and onion in a large bowl and set aside.
Whisk the garlic, sherry vinegar, pomegranate molasses, salt, chopped chilli and ginger juice in a bowl
until combined well.
Pour the dressing over the tomatoes and onion and stir through gently. Allow to infuse for about 15 minutes
before serving.
Spoon the mixed salad onto a large flat platter and sprinkle over the pomegranate rubies, coriander and
mint.
Season with salt and pepper
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:

Delish!

 

 

 

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