Tomato and Pomegranate Salad Recipe

Here is a dish featured in the New York Times that melds the best flavors of summer into a robust salad. Serve it alongside grilled chicken, preferably in the back yard, summer nipping at the heels.

2 pints mixed small or cherry tomatoes, of varying colors
2 teaspoons za’atar
3 ½ tablespoons extra-virgin olive oil
Seeds from 1 pomegranate
½ yellow bell pepper, seeds removed and very thinly sliced
½ small red onion, peeled and very thinly sliced
⅓ cup loosely packed fresh basil leaves, torn into pieces
⅓ cup loosely packed fresh mint leaves, torn into pieces
1 ½ teaspoons freshly squeezed lemon juice
Flaky sea salt
3 ½ ounces manouri or feta cheese, broken into small chunks

Halve or quarter the tomatoes so that they are all roughly the same size, and place them in a large mixing bowl.
Mix the za’atar with 1 1/2 tablespoons of olive oil, and set aside.
To the bowl with tomatoes, add the pomegranate seeds, sliced pepper and onion, the herbs, lemon juice, the remaining 2 tablespoons of oil and 1 teaspoon of salt. Gently mix the salad, then transfer it to a large shallow bowl or serving platter, and dot it with the cheese. Drizzle the za’atar mixture over the salad and serve.

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