Tomato and Pomegranate SaladJanuary 19, 2015
This recipe is adapted from one of my recent favorite cookbooks, Yotam Ottolenghi’s Plenty More.
The pomegranate has ancient connections to love. When Hades, the king of the underworld, fell head over heels for Persephone he tricked her into eating pomegranate seeds so she’d have to spend a portion of each year as his queen. When Persephone was with him in the underworld, her mother, Demeter, the goddess of harvest, went into mourning causing all the plants to die and thus creating fall and winter. When Persephone went home to her mother, their happiness created spring and summer.
2 pounds cherry tomatoes, quartered
1 small red onion, finely diced
¼ teaspoon cinnamon
2 teaspoons white wine vinegar
1 ½ tablespoons pomegranate molasses
¼ cup olive oil
½ teaspoon salt
seeds of one pomegranate
1 tablespoon oregano
1 tablespoon mint
Mix together the tomatoes and onion in a large bowl and set aside.
In a small bowl, whisk together the cinnamon, vinegar, pomegranate molasses, olive oil, and ½ teaspoon salt until well combined. Pour this over the tomato mixture and gently mix.
Gently toss the pomegranates seeds with the tomato mixture and arrange on a platter. Sprinkle with the fresh herbs, drizzle with a little more olive oil and serve.
Serves 6 to 8
photo by Audrey Chan