RECIPES
Tomato, Pomegranate and Onion Salad
Milwaukee
This recipe is adapted from Yotam Ottolenghi’s cookbook “Plenty.”
Gatherings:Summer harvest inspires celebration of sides
Recipe tested by Ashleigh Spitza
Makes 6 servings
- 2 tablespoons olive oil
- ¼ cup freshly squeezed lemon juice
- 1 tablespoon pomegranate molasses
- ½ teaspoon ground allspice
- 1 ½ pound mixed small tomatoes, such as Sun Gold, cherry or heirloom, halved
- ½ small sweet red onion, thinly sliced
- ¼ cup fresh mint leaves, torn if large
- 1 tablespoon thinly sliced fresh sage leaves
- Salt and pepper
Prep time: 15 minutes.
Whisk olive oil, lemon juice, pomegranate molasses and allspice in a large bowl. Add tomatoes, onion, mint and sage, and toss gently. Season with salt and pepper to taste.
Per serving (¾ cup): 71 calories, 7g carbohydrate, 1g protein, 5g fat (1g saturated fat), 57mg sodium, 1g fiber.