Tomato and Pomegranate Salad

Tomato and Pomegranate Salad

A gorgeous tomato and pomegranate salad from the great Yotam Ottolenghi ~ this healthy vegan salad is going to be the prettiest thing you eat all summer!

A striking new combination from Yotam Ottolengi's new cookbook Plenty More

This Tomato and Pomegranate salad recipe is from Ottolenghi’s Plenty More

The other day I got an unexpected  delivery from Amazon…my thoughtful husband ordered me a copy of Plenty More, Yotam Ottolenghi’s new book! I couldn’t be more excited…his Jerusalem is the most inspiring cookbook I have ever owned. Ever. Plenty More is a new collection of vegetarian dishes and I can already tell it’s going to be equally exciting. I only made it to the first recipe when the familiar ‘Ottolenghi effect’ kicked in…the photo gets me hyperventilating, I get restless, and have to jump up and head to the kitchen. Who would have thought…tomatoes and pomegranate…but it’s a fantastic combination and I’m thrilled to discover something so simple and yet so completely new.

Tomato and Pomegranate Salad 3

Heirloom tomatoes make a stunning presentation in this tomato salad

My Tomato and Pomegranate Salad looks a little different from his because I used brown tomatoes, or ‘Kumatos’ from Trader Joe’s, which are a specialty variety — sort of an olive green on the outside and a beautiful blush pink on the inside. And then the pomegranates I picked up turned out to be the ones with the pale pink seeds…love that! So mine is a soft pastel version of Ottolenghi’s dish. You can use any kind of tomato you want for this salad, it’s surprisingly wonderful. My husband, who raised his eyebrows at first, loved it.

brown tomatoes and pomegranates

The  pomegranate and allspice dressing is everything!

The dressing is AMAZING. I’ve raved about a similar dressing in this post. It’s a mix of allspice, pomegranate molasses, vinegar and olive oil. Ottolenghi uses garlic, I left it out. The warm spice gives it an unusual edge, and pomegranate molasses is incomparable. To know it is to love it. Find it in the International section of your market, order it online, or make it yourself. So good.


How to seed a pomegranate neatly

If you have trouble removing the seeds from your pomegranate, try cutting it in half, and then breaking it apart under water, in a large bowl. The seeds will fall to the bottom and the pith will float. No mess.

Tomato and Pomegranate Salad prep

If you’re tired of the same old salad greens, give this one a try.

It’s no more trouble to make, and the combination of flavors, colors, and textures will spur conversation for sure. Chop the tomatoes in a small dice, add in some red onion  and then toss with the dressing. Shower the pomegranate seeds and fresh herbs over it and serve. No need for salt, or pepper…amazing! The following recipe is an adaptation, mine is a little simpler than Ottolenghi’s and I love it. We had it two nights in a row using different types of tomatoes.

Tomato and Pomegranate Salad

Tomato and Pomegranate Salad

Tip ~ Make this salad shortly before serving because the tomatoes will not keep well once cut.

A gorgeous tomato and pomegranate salad from the great Yotam Ottolenghi ~ this is going to be the prettiest thing you eat all summer! #healthy #cold #easy #healthy #pomegranates #ottolenghi #heirloom #glutenfree #whole30 #paleo #weightwatchers

Recipe adapted from Plenty More

3.8 from 5 votes

Tomato and Pomegranate Salad

A gorgeous tomato and pomegranate salad from the great Yotam Ottolenghi ~ this healthy vegan salad is going to be the prettiest thing you eat all summer!
Course Salad
Cuisine Middle Eastern
Prep Time 15 minutes
Yield 4 servings
Calories 169kcal
Author Sue Moran



  • 1/2 tsp ground allspice
  • 2 tsp white wine vinegar
  • 2 Tbsp pomegranate molasses
  • 1/4 cup olive oil


  • 4 medium tomatoes any variety (I used brown, or 'Kumatos')
  • 1 pint cherry tomatoes
  • 1/2 a small red onionred onion
  • seeds from 1/2 large pomegranate 1 cup
  • fistful of fresh thyme leaves or oregano


  • Whisk together the dressing and taste to adjust the proportions, if necessary. Set aside.
  • Cut the tomatoes in a small dice. Put them in a wide shallow bowl. Slice the cherry tomatoes in half if they are small, or in quarters if they are bigger. Add them to the bowl.
  • Finely dice the red onion and add to the tomatoes. Toss with enough dressing to lightly coat. (You may not need it all)
  • Scatter the pomegranate seeds and the fresh thyme or oregano leaves over the salad and serve.


Calories: 169kcal | Carbohydrates: 11g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Sodium: 20mg | Potassium: 569mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1603IU | Vitamin C: 45mg | Calcium: 28mg | Iron: 1mg
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

If you’d like to try to make your own pomegranate molasses all you need is pomegranate juice and a sauce pan, I show you how HERE. And I urge you to check out Plenty More, I know I’m going to have fun with the recipes all winter long, and you’re going to feel left out if you don’t have your own copy. 😉

Plenty More: Vibrant Vegetable Cooking from London’s Ottolenghi


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    Please rate this recipe!

  • Reply
    October 28, 2014 at 10:25 pm

    Jerusalem is hands down my favourite cookbook I’ve ever owned so far, and I can’t wait to get hold of Plenty More. Loving the sound of this tomato and pomegranate salad, and I have everything on hand I need to make this. I’m thinking if I prep a few things tonight, I can quickly chop a few tomatoes in the morning and put this together to take to work for my lunch. Thanks for the inspiration.

    • Reply
      October 29, 2014 at 7:08 am

      I couldn’t agree more, and I know you’ll love this!

  • Reply
    Dannii @ Hungry Healthy Happy
    October 23, 2014 at 3:59 am

    I love pomegranate in a salad. It just adds so much flavour and texture.

    Thanks for commenting on my blog. I hope to see you back there soon 🙂

  • Reply
    Amy (Savory Moments)
    October 22, 2014 at 6:03 pm

    What a lovely salad and interesting combination!

  • Reply
    October 22, 2014 at 4:13 pm

    Absolutely love Yotem Ottolenghi. I once cooked from Jerusalem for a straight week. My whole house smelled like sumac! This salad looks wonderful.

    • Reply
      October 22, 2014 at 4:48 pm

      Thanks Elizabeth — I am seriously considering doing something like that on the blog, maybe a day a week or something. I’d love to know what you chose to cook during that week!

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