Another attempt at making our table a little more diverse and out of the ordinary this Thanksgiving—switching our usual fresh cranberry sauce recipe for this tomato + pomegranate salad from Yotam Ottolenghi’s latest cookbook Plenty More. His earlier book, Plenty, was the inaugural cookbook in our Cookbook Club and, while it wasn’t even close to 100% vegan, the book was wildly innovative and very vegetable-forward.
KCRW’s Good Food featured the recipe on their blog a few weeks back, quoting Ottolenghi as saying that it was inspired by a salad he tried in Istanbul and calling it “the definition of freshness with its sweet-and-sour late-summer flavors.” Perfect for autumn in Los Angeles!
We’ve taken the liberty of reposting the recipe below, for the truly lazy surfer of the Web.
Tomato and Pomegranate Salad
1 1/3 cups/200 g red cherry tomatoes, cut into ¼-inch/5-mm dice
1 1/3 cups/200 g yellow cherry tomatoes, cut into ¼-inch/5-mmdice
1 1/3 cups/200 g tiger or plum tomatoes, cut into ¼-inch/5-mm dice
18 oz/500 g medium slicing tomatoes (about 5), cut into¼-inch/5-mm dice
1 red pepper, cut into ¼-inch/5-mm dice (1 cup/120g)
1 small red onion, finely diced (rounded ¾ cup/120g)
2 cloves garlic, crushed
½ tsp ground allspice
2 tsp white wine vinegar
1½ tbsp pomegranate molasses
¼ cup/60 ml olive oil,plus extra to finish
1 large pomegranate, seeds removed (1 cup/170 g seeds)
1 tbsp small oregano leaves salt
Mix together all the tomatoes, the red pepper, and the onion in a large bowl and set aside.
In a small bowl, whisk together the garlic, allspice, vinegar, pomegranate molasses, olive oil, and a scant 1/2 teaspoon salt until well combined. Pour this over the tomato mixture and gently mix.
Arrange the tomato mixture and its juices on a large, flat plate. Sprinkle the pomegranate seeds and oregano over the top. Finish with a drizzle of olive oil and serve.
Photo by Jonathan Lovekin.