Mediterranean-Inspired Tomato Salad

This refreshing side salad is the perfect accompaniment to any festive or summery spread. Combining fresh pops of pomegranate seeds, creamy goat cheese, tangy pickled onion, and spices, this salad is super easy to prepare, making it perfect for hosting.

Ingredients

1 punnet cherry tomatoes (halved)
1 cucumber (deseeded and sliced)
1 small pomegranate (seeds)
¼ cup pickled onions, see tips
⅓ cup basil leaves (torn into pieces)
⅓ cup mint leaves (finely sliced)
3 Tbsp olive oil
1 lemon (juice)
1 tsp sesame seeds (toasted)
½ tsp dried oregano
½ tsp sumac
100g chevre goat cheese (crumbled)
Salt and pepper

Method

In a large bowl, combine the cherry tomatoes, cucumber, pomegranate seeds, pickled onion, basil, and mint leaves; gently toss to mix.
Drizzle with olive oil and squeeze the lemon juice over the salad. Sprinkle over the sesame seeds, oregano, and sumac.
Add the crumbled chevre goat cheese, season with salt and pepper, then gently toss everything together.

Tips

Batch of pickled onions

Ingredients

1 red onion (finely sliced)
½ cup water
½ cup red wine vinegar, apple cider vinegar or white wine vinegar
2 tsp sugar
1 tsp salt

Method

Add the sliced red onion to a glass jar.
In a small saucepan add the water, vinegar, sugar, and salt.
Bring to the boil and then remove from the heat.
Pour the boiling vinegar mixture over the onions and let sit for at least an hour before putting the lid on and placing it in the fridge.

How to remove the seeds from the pomegranate (without them rolling away or you getting stained in juiced)

Cut the pomegranate in half.
Fill a large bowl with water.
Submerge the pomegranate and gently loosen the seeds away (the pith will float, and the seeds will sink, making it easy to separate the two. Any spoiled seeds will also float, so you can discard them as well).
Use a sieve to remove the water.