Heirloom Tomatoes With Pomegranate Molasses Drizzle

Total Time
Prep 10 mins
Cook 0 mins

From our latest issue of Sunset Magazine, June 2011. Fresh, quality ingredients are of utmost importance. Don't like oregano? Substitute another fresh herb: cilantro, marjoram, French tarragon, etc. Perfect for summer potlucks, a casual meal, brunch... The recipe introduction in the magazine mentions "The salad is good with grilled halloumi cheese tucked between the tomato slices." Yes, sounds good to me!

Ingredients Nutrition


  1. Whisk together the dressing.
  2. Arrange the heirloom tomatoes on a serving platter.
  3. Drizzle the tomatoes with the olive oil-pomegranate molasses dressing.
  4. Sprinkle lightly with salt and black pepper.
  5. Garnish the tomatoes slices with the fresh Greek oregano leaves.


Most Helpful

I loved this simple tomato dress-up! I used fresh basil from my garden in place of the oregano but followed the recipe as written other than switching herbs. I used Recipe #86849 for the pomegranate molasses. Made for July NA/ME Tag.

Dreamer in Ontario July 20, 2011

A very yummy tomato salad. I made my own pomegranate molasses and used garden oregano. The pomegranate molasses is subtle, which I think is right (when we tried a little more drizzled over, it was too sweet for us).

Maito September 17, 2013

Very good and a summer treat! I used heirloom tomatoes with oregano from the garden. Goes great with any barbeque - but we had it with grilled chicken and corn on the cob -- good summer eating! Thanks for sharing!

ellie_ July 13, 2013

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