I made this salad with soup and bread for dinner. A few hours later, I found my husband putting together and enjoying a glorious dish: a sampling of cheeses and mixed salad greens added to the leftover tomato and pomegranate salad. I sat there and couldn’t stop admiring the mouth-watering and beautifully assembled dish in front of him.
Tomatoes are my everyday’s pantry items. I would buy pomegranates when they are in season (now you see them in the markets in all seasons), and add them to fruits with yogurt and sometimes with vegetables like brussels sprouts. The translucent flesh and the sharp sweetness of the pomegranate seeds add sparkles to any dish, visually and textually. But I’d have never thought of adding pomegranate seeds and tomatoes together. Ottolenghi discovered the tomatoes and pomegranate combination in a famous kebab restaurant called Hamdi, right by the Spice Bazaar, in Istanbul. Now this sparkling dish belongs to part of my repertoire of everyday salads.