OTTOLENGHI TOMATO POMEGRANATE SALAD

APP, ENTREE, SIDE DISH, DESSERT?
Appetizer, side dish
RELATED DISHES
FEEDS HOW MANY?
4
TIME COMMITMENT?
<30 mins
FAST, WEEKNIGHT, WEEKEND?
Fast
STAIRMETER?
Another simple Ottolenghi salad
EQUIPMENT NEEDED?
WHO I MADE IT FOR?
This was also a part of the Memorial Day 2016 cookout, but I made it again in Boston. Based on this recipe from NYT with modified za’atar recipe from Bon Appetit. No mint because I hate mint. No cheese because I’m dairy free.

INGREDIENTS
Oregano (1 teaspoon, chopped)
Cumin (1 teaspoon)
Sesame seeds (1 teaspoon)
Salt (1/2 teaspoon)
Pepper (1/4 teaspoon)
Grape tomatoes (1 pint, cut in half)
Pomegranate seeds (I could only find pomegranate seeds at Whole Foods, I used about 1 cup)
Red onion (1/2, very thinly sliced)
Yellow pepper (1/2, very thinly sliced)
Basil (1/3 cup, loosely packed, torn)
Olive oil (3 tablespoons)
Lemon juice (from 1/2 lemon)

DIRECTIONS

  1. Combine oregano, cumin, sesame seeds, salt and pepper to make “homemade za’atar.”
  2. Combine za’atar with olive oil and lemon juice and set aside.
  3. Mix tomatoes, pomegranate seeds, red onion, yellow pepper and basil.
  4. Spread za’atar mixture over and toss. Serve immediately.

BOTTOM LINE: Refreshing and unique summer salad, perfect for a party. 

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