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Tomato and Pomegranate Salad

Tel Aviv’s history goes back little more than a century. There is no “Israeli” cuisine, but influences from all over the Middle East. It is the city Tel Aviv swallowed up, Jaffa, where real history is found – it has been a port for 4,000 years and is also the centre of Tel Aviv’s push for foodie recognition.

Serves four


  • 200g red cherry tomatoes, cut into ½cm dice
  • 200g yellow cherry tomatoes, cut into ½cm dice
  • 200g tiger (or plum) tomatoes, cut into ½cm dice
  • 4 medium vine tomatoes, cut into ½cm dice (500g net)
  • 1 red pepper, cut into ½ cm dice (120g net)
  • 1 small red onion, finely diced (120g net)
  • 2 cloves garlic, crushed
  • ½ tsp ground allspice
  • 2 tsp white wine vinegar
  • 1½ tbsp pomegranate molasses
  • 60ml olive oil, plus a little extra to drizzle at the end
  • 1 pomegranate, seeds removed (170g of seeds)
  • 1 tbsp picked small oregano leaves, to garnish
  • Salt and black pepper


  1. In a large bowl, mix together the tomatoes, red pepper and onion and set aside.
  2. In a small bowl whisk the garlic, allspice, vinegar, pomegranate molasses, olive oil, and 1/3rd teaspoon of salt, until well combined. Pour this over the tomatoes and gently mix.
  3. Arrange the tomatoes and the juices on a large flat plate. Sprinkle over the pomegranate seeds and oregano and finish with a drizzle of olive oil.