Tomato Pomegranate Salad with Black Lime Onions

Name: Tomato Pomegranate Salad with Black Lime Onions
Prep time: 25 min
Total time: 30 min
Yield: 4 people as a side
Ingredients: 1 baby red onion; 1 teaspoon ground black lime; 2 teaspoons red wine vinegar; pinch salt; 3 tablespoons olive oil; 1 teaspoon pomegranate molasses; 1 teaspoon red wine vinegar; ½ teaspoon salt; ¾ cup pomegranate seeds; 1½ pounds tomatoes; 1 cup loosely packed basil leaves; flaked sea salt

User Reviews

5.0

12 reviews

Excellent

Prep Time
25 mins
Additional Time
5 mins
Total Time
30 mins
Servings
4 people as a side
Calories
160 kcal
Course
Side Dish, Salad, Lunch
Cuisine
Mediterranean, Middle Eastern

Tomato Pomegranate Salad with Black Lime Onions

Eden Mayo

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The Ottolenghi-style tomato pomegranate salad combines juicy tomatoes, sweet pomegranate arils, black lime marinated onions and fresh basil with a pomegranate molasses salad dressing. It's the perfect light lunch, side salad, or toast topper.

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Ingredients

Servings

Black lime onions

1 baby red onion , or half a normal red onion
1 teaspoon ground black lime , or 2 teaspoons sumac
2 teaspoons red wine vinegar
pinch salt

Pomegranate salad dressing

3 tablespoons olive oil
1 teaspoon pomegranate molasses , or vino cotto
1 teaspoon red wine vinegar
½ teaspoon salt

Tomato pomegranate salad

¾ cup pomegranate seeds
1½ pounds tomatoes , ideally a mix of different sizes and colours of ripe summer tomatoes
1 cup loosely packed basil leaves
flaked sea salt (optional)

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Instructions

Thinly slice the onion into rounds using a mandolin. A sharp knife will also do the trick – cut the onion in half first and slice it into thin half-moon shapes.
Place the onion slices in a small bowl with the rest of the black lime onion ingredients. Mix everything together and gently massage the black lime (or sumac) into the onions with your hands. Leave for 20 minutes to macerate and soften while you assemble the salad.
In a small bowl, whisk together the pomegranate salad dressing ingredients. Set aside until needed.
Slice any large tomatoes into discs. Cut small tomatoes (like cherry tomatoes) in half.
Place the small, cut tomatoes in a large mixing bowl. Tear the basil leaves, reserving some for garnish, and add to the bowl. Add half the pomegranate seeds and all of the dressing. Then gently mix it all together.
To serve, arrange the slices of large tomatoes along the edge of a shallow serving bowl. Sprinkle the tomato slices with flaked sea salt. Gently tip the small tomato mix into the centre of the bowl. Remove the black lime onions from the vinegar and scatter over the salad. Top with the remaining pomegranate jewels and basil leaves. Sprinkle with flaked sea salt to taste and serve straight away.

Equipments used:

Notes

This recipe draws inspiration from two classic Yotam Ottolenghi tomato salad recipes:
For ground black limes, bash black limes with a heavy object and remove the seeds if there are any. Place the pieces in your spice grinder and blitz until fine. See how to make black limes at home for more information.
There is more information and substitute suggestions in the ingredients section of the blog post.
"Tomato and pomegranate salad" from Plenty More
"Tomatoes with sumac onions and pine nuts" from Simple

Nutrition Information

Show Details

Calories 160kcal (8%) Carbohydrates 15g (5%) Protein 2g (4%) Fat 11g (17%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 8g Sodium 302mg (13%) Potassium 518mg (15%) Fiber 4g (16%) Sugar 10g (20%) Vitamin A 1681IU (34%) Vitamin C 29mg (32%) Calcium 33mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 4people as a side

Amount Per Serving

Calories 160 kcal

% Daily Value*

Calories	160kcal	8%
Carbohydrates	15g	5%
Protein	2g	4%
Fat	11g	17%
Saturated Fat	2g	10%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	8g	40%
Sodium	302mg	13%
Potassium	518mg	11%
Fiber	4g	16%
Sugar	10g	20%
Vitamin A	1681IU	34%
Vitamin C	29mg	32%
Calcium	33mg	3%
Iron	1mg	6%