Lunch: Heirloom Tomato Salad with Pomegranate Drizzle
The salad is also good with grilled halloumi cheese tucked between the tomato slices.
Ingredients
3 tablespoons extra-virgin olive oil
2 tablespoons pomegranate molasses*
2 pounds mixed heirloom tomatoes, sliced 1/4 in. thick
Sea salt, such as Maldon*, to taste
1/2 teaspoon pepper
2 tablespoons fresh oregano leaves
Instructions
Whisk together oil and molasses. Arrange tomatoes on a platter. Drizzle with oil-molasses dressing. Sprinkle with salt and pepper and scatter oregano on top.
*Find pomegranate molasses and Maldon sea salt at well-stocked grocery stores and gourmet shops.
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Nutrition Facts
Serving Size: 6
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
