Tomato and Pomegranate Salad

Side Dishes.
This recipe has summer written all over it.  It's Yotam Ottolenghi's creation, an Israeli-British chef, recipe writer and restaurant owner.  I found it on my New York Times Cooking app and have been making it all summer. Try it, I think you will love it! (I add a little extra lemon juice.)

Tomato and Pomegranate Salad

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 per serving: 160 calories, 11 g fat (3 g saturated fat), 11 g carbohydrate, 2 g fibre, 4 g protein, 14 mg cholesterol, 162 mg sodium

Source: cooking.nytimes.com