5 from 12 votes
Tomato Pomegranate Salad with Black Lime Onions
This Tomato Pomegranate Salad combines sweet, ripe tomatoes with the tartness of pomegranate seeds and the unique flavor of black lime-marinated onions. Fresh basil adds an herbal note, while the pomegranate molasses dressing ties the salad with a balanced tangy and sweet finish. The salad layers vibrant colors and varied textures for a refreshing dish.
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
Ingredients
Black lime onions
- 1 red onion or half a normal red onion, baby
- 1 teaspoon black lime or 2 teaspoons sumac, ground
- 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 tomato ideally a mix of different sizes and colours of ripe summer tomatoes
- 1 cup basil loosely packed leaves
- sea salt optional, flaked
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.
Cup of Yum
Notes
- Use dried black limes ground to a powder for the unique onion seasoning; sumac can substitute if unavailable.
- Use a variety of ripe tomatoes for color and flavor contrast.
- Slice onions thinly and allow to macerate about 20 minutes to soften and develop flavor.
- The salad is best served fresh to maintain texture and bright flavors.
- Sprinkle flaked sea salt on tomato slices just before serving to enhance sweetness.
Nutrition Information
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%)
Nutrition Facts
Serving: 4 people as a side
Amount Per Serving
Calories 160
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.