Sunday, August 9, 2015

Tomatoes and Pomegranate Salad

Let's knock on wood before and after I say this... This year's summer is wonderful in the Netherlands! We've had one rainy week, but most of the time it is a very lovely Dutch summer. Not too hot, nice and sunny and around 23-25c during the day, cooler at night. It is such a delight! Lot's of days for a BBQ...
I like to serve some fresh salads with a BBQ, especially when there is only meat on the BBQ.

So when my husband had a group of his friends over, and an only meat BBQ it would be, I served this tomato salad, which we all found to be delicious! It took me ages to make for such a big group, but it was well worth it!
It has a delicate flavour combination with all of the different tomatoes, the pomegranate and the oregano.
You'll have an almost meditative work cut out for you when you're starting this job, chopping and choppping and chopping more and more tomatoes... Carefull with getting the seeds of the pomegranate out, I made somewhat of a mess by splashing some of it's juices over my recipepage.

But hey, getting cookbooks dirty means they are being used, so all the better! Usually I also write myself notes on the pages I have cooked from. It was something my grandmother did as well, and it is a very nice surprise to find one of her old notes when I cook from the book I inherited from her. So, I started to do the same!

Tomatoes and Pomegranate Salad
Slightly addapted from:
Plenty More, pg 15
Author: Ottolenghi

Ingredients 6-10p, as a side dish:
500g snack/cherrytomatoes red
500g multicolloured snack/cherrytomatoes
3 truss tomatoes
3 roma tomatoes (but choose any mix of good tomatoes you can find)
1 red paprika
1 red onion
1 pomegranate
2 cloves of garlic
1/2 teaspoon of allspice
A dash of white wine vinegar
2 spoons of pomegranate melasse
60 ml of olive oil
A small hand of oreganoleaves

Chop, chop and chop all tomatoes and paprika in small peaces of approximately equal size. Finely chop the onion, and mix the 3 of them together and set aside. Get the seeds out of the pomegranate and set aside.
Finely chop and rub the garlic into a paste. Mix it in a bowl with the allspice, vinegar, pomegranatemelasse, olive oil and a pinch of salt to make the dressing. Put the dressing over the tomatoes and gently mingle it.
Put the tomato mixture in a nice bowl, sprinkle the seeds of the pomegranate and the oregano on top and finish up with an extra few drops of olive oil.

Score: 4 out of 5 (When good tomatoes are available)
Tips: You'll need good tomatoes for this salad, otherwise all of your chopping isn't worth it. Although it is nice to have different colloured tomatoes, the quality of the tomatoes is more important. So skip all the other collors if neccessary.
Time: 60 minutes (or so? Kind of went in a meditative state and can't really remember...)
Amount of work vs waiting: High!
Degree of difficulty: Very low, it just takes a lot of time...
Ideal for: side dish, salad, BBQ, romantic dinner, dinner party

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