Heritage tomato, pomegranate molasses and oregano salad

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Preparation info

    • Difficulty

      Easy

Appears in

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By Signe Johansen

Published 2018

  • About

Obviously, there are countless ways to prepare a tomato salad. I tend to save this version for the spring/summer months when a rainbow of heritage tomatoes are available, but you can make it with whatever tomatoes you find. It’s a dish that can be enjoyed on its own, or accompanied by pita bread, and you can add feta, halloumi (or whatever cheese you favour) into the mix for extra nourishment... (Pictured.)

Ingredients

  • an assortment of yellow, red, green and orange heritage tomatoes (they vary in size, but about 4–5 medium ones)
  • 1 shallot, thinly sliced and placed in a bowl of iced water for a few minutes
  • 5–6 walnuts
  • leaves from 3 sprigs of oregano
  • pomegranate molasses, for drizzling
  • sea salt and freshly ground black pepper

    Method

    Slice the tomatoes to your desired thickness and place them in a bowl or on a dinner plate. Scatter the shallot (drained of its iced water) and walnuts on top, along with the oregano leaves. Drizzle pomegranate molasses over everything and season with a little salt and pepper before serving.

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