Ingredients
| Quantity | Ingredients |
|---|---|
| 4 cups / 1 L | mixed cherry tomatoes of varying colours |
| 2 tsp / 10 ml | za'atar |
| 3.5 tbsp / 50 ml | extra virgin olive oil |
| Seeds from one pomegranate | |
| 1/2 | yellow bell pepper, seeds removed and very thinly sliced |
| 1/2 | small red onion, peeled and very thinly sliced |
| 1/3 cup / 75 ml | loosely packed fresh mint leaves, torn into pieces |
| 1/3 cup / 75 ml | loosely packed fresh basil leaves, torn into pieces |
| 1.5 tsp / 7 ml | freshly squeezed lemon juice |
| Flaky sea salt | |
| 3.5 ounces / 100 g | manouri or feta cheese, broken into small chunks |
Directions
Halve or quarter the tomatoes so that they are all roughly the same size, and place them in a large mixing bowl.
Mix the za’atar with 1 1/2 tablespoons of olive oil, and set aside.
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.
Serves 6.
Nutrition Facts
| Serving Size | Per 1 serving |
| Calories | 160 |
| Cholesterol | 14 |
| Carbohydrates | 11 |
| Fiber | 2 |
| Protein | 4 |
| Fat | 11 |
| Saturated Fat | 3 |
| Trans Fat | 0 |
| Sodium | 162 |
Source: cooking.nytimes.com