Tomato salad with pomegranate molasses

This tomato salad with pomegranate molasses is a recent happy discovery.

Someone brought it to a friend’s barbeque buffet, and only good manners stopped me from eating an unseemly amount.

It turns out freshly sliced tomatoes and pomegranate molasses do very good things to one another.

I’ve made this salad at home several times since. It takes a matter of minutes, and goes really well with pretty much everything.

The original version had pomegranate seeds scattered across the top, but I find it just as nice without them.

Tomato salad with pomegranate molasses

• 500g cherry tomatoes (a mix of colours is nice), sliced crosswise
• ½ a red onion, sliced crosswise into thin rings
• 1 mild green chilli pepper, sliced into rings
• 3 Tb pomegranate molasses
• 1 Tb olive oil
• ½ tsp salt
• freshly ground pepper
• ¼ cup walnut pieces, toasted in a dry frying pan
• pomegranate seeds to serve (optional)

1. Arrange the sliced tomatoes on a serving dish.
2. Scatter the onion and pepper slices on top.
3. In a small bowl, whisk together the pomegranate molasses, olive oil, salt and a few grindings of pepper.
4. Drizzle the dressing over the salad.
5. Scatter the walnuts (and pomegranate seeds, if using) on top.

Tags: dairy-free, gluten-free, Middle Eastern food, pomegranate molasses, tomatoes, Turkish food, vegan, vegetarian