Heirloom Tomato Salad with Pomegranate Drizzle

Photo: Lisa Romerein; Styling: Karen Shinto

The salad is also good with grilled halloumi cheese tucked between the tomato slices.

Yield: Serves 6
Total:
Recipe from Sunset

More From Sunset

Recipe Time

Total: 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 135
  • Calories from fat: 51%
  • Protein: 1.4g
  • Fat: 7.6g
  • Saturated fat: 1.1g
  • Carbohydrate: 17g
  • Fiber: 2.2g
  • Sodium: 40mg
  • Cholesterol: 0.0mg

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons pomegranate molasses*
  • 2 pounds mixed heirloom tomatoes, sliced 1/4 in. thick
  • Sea salt, such as Maldon*, to taste
  • 1/2 teaspoon pepper
  • 2 tablespoons fresh oregano leaves

Preparation

  1. Whisk together oil and molasses. Arrange tomatoes on a platter. Drizzle with oil-molasses dressing. Sprinkle with salt and pepper and scatter oregano on top.
  2. *Find pomegranate molasses and Maldon sea salt at well-stocked grocery stores and gourmet shops.
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