It has been a while since I have gushed over an Ottolenghi recipe.
He came out with a new vegetarian cookbook, Plenty More last year but it wasn’t until I was overflowing in fresh herbs and summer produce did I take a stab at conquering his cookbook. Being that it is now September, I am sad I didn’t do it earlier.
Those familiar with his recipes know that he loves to highlight fresh vegetables with a pile of herbs with sometimes complicated methods. He uses interesting flavours with a unique, somewhat Middle Eastern-inspired twist. This salad was no exception and I honestly tried to pick a simpler recipe.
The recipe is deceptively simple and the most common complaint from others who have made this recipe was that he suggested to chop the tomatoes awfully small. I used a combination of tomatoes I got from my (new) favourite farmer’s market at the Etobicoke Civic Centre on Saturdays. I love it because it is a huge market with classic, heirloom and local vegetables and fruits, where regular (aka non hipster) people are seen carrying home overflowing bags of produce.
Anyways, I digress. I chopped the kumato tomatoes (only advertised as “gourmet tomatoes”) along with some cherry tomatoes and larger cocktail tomatoes. The dressing was simple but the twist came from the pomegranate molasses and allspice which complemented the tomatoes well. I liked the addition of fresh oregano, as well. I skipped the actual pomegranate seeds, since they aren’t currently in season here, and I kind of wonder when one could ever get pomegranate and fresh tomatoes together at the same time.
The salad was well received by my family and Rob, who does not like raw tomatoes at all, said it was great (for a tomato salad). He won’t eat the leftovers (it is still a tomato salad, Janet) but that simply leaves more for me! Ottolenghi also has a roasted lemon and pomegranate tomato salad with mint that I am now itching to try as well.
Recipes shared from Ottolenghi previously:
– Miso Braised Cabbage
– Thai Noodle Salad with Mango and Lima Beans
– Lemon-Kissed Tomato Barley Risotto
– Caramelized Fennel and Quinoa Salad with Cilantro and Dill
– Snowpeas, Snap Peas and Fava Beans in a Tomato-Cardamom Sauce (Mixed Beans with Many Spices and Lovage)
– Quinoa Wraps with Sweet Potato and Dried Iranian Lime and a Sweet Tahini Dipping Sauce (combination of Quinoa Salad with Sweet Potato and Dried Iranian Lime with his Sweet Tahini Sauce)
– Roasted Celeriac and Lentils with Hazelnuts and Mint
– Sea Weeds and Greens Salad (aka Kelp Noodles with Wakame and Radish Sprouts)
– Grilled Eggplant and Mango Noodle Salad with a Sweet Chili Dressing
– Cabbage and Kohlrabi Salad
– Ultimate Winter Couscous
– Socca Pissaladière
2.5 lbs mixed tomatoes (chop larger tomatoes and halve smaller tomatoes
1 small shallot, finely diced
2 cloves garlic, crushed
1/2 tsp ground allspice
2 tsp white wine vinegar
1.5 tbsp pomegranate molasses
1/4 cup extra virgin olive oil
1 tbsp small oregano leaves, to garnish
Salt and black pepper
1. In a large bowl, make the dressing by stirring together the garlic, allspice, white wine vinegar, pomegranate molasses and oil.
2. Add the chopped tomatoes and shallot to the bowl. Stir to allow the dressing to completely coat.
3. Allow the salad to marinate for at least one hour, if not more.
4. Just prior to serving, add fresh oregano.
Serves 6-8 as a side.