|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|
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.
|Serving Size||Per 1 serving|