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!
- 3 tablespoons extra virgin olive oil
- 2 tablespoons pomegranate molasses (*NOT* grenadine)
- 2 lbs mixed heirloom tomatoes, sliced 1/4-inch thick (if possible, try to use different colors for a dramatic presentation)
- sea salt (original recipes suggests Maldon sea salt but I used French grey sea salt)
- 1⁄2 teaspoon fresh cracked black pepper
- 2 tablespoons fresh greek oregano leaves
- Whisk together the dressing.
- Arrange the heirloom tomatoes on a serving platter.
- Drizzle the tomatoes with the olive oil-pomegranate molasses dressing.
- Sprinkle lightly with salt and black pepper.
- Garnish the tomatoes slices with the fresh Greek oregano leaves.
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.
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).
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!