Heirloom Tomatoes With Pomegranate Molasses Drizzle
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!
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INGREDIENTS
NutritionDressing
- 3tablespoons extra virgin olive oil
- 2
Salad
- 2lbs mixed heirloom tomatoes, sliced 1/4-inch thick (if possible, try to use different colors for a dramatic presentation)
-
- 1⁄2teaspoon fresh cracked black pepper
- 2tablespoons fresh greek oregano leaves
DIRECTIONS
- 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.