Name: Tomato and Mint Salad with Pomegranate Dressing
Yield: Makes 6 servings
Ingredients: 1 1/4 pounds plum tomatoes, halved, seeded, cut into 1/2-inch cubes; 1 cup diced seeded fresh Anaheim chiles*; 1 cup diced seeded peeled cucumber; 1 cup fresh mint leaves; 3/4 cup chopped green onions; 1/2 cup walnut pieces; 1 jalapeño chile, seeded, diced; 3 tablespoons chopped fresh Italian parsley; 1/4 cup pomegranate molasses**; 2 tablespoons extra-virgin olive oil; *Also known as California chiles; available at many supermarkets and at Latin markets.; **A pomegranate syrup; available at some supermarkets, at Middle Eastern markets, and online from adrianascaravan.com

Recipe information

Yield
Makes 6 servings

Ingredients

1 1/4 pounds plum tomatoes, halved, seeded, cut into 1/2-inch cubes

1 cup diced seeded fresh Anaheim chiles*

1 cup diced seeded peeled cucumber

1 cup fresh mint leaves

3/4 cup chopped green onions

1/2 cup walnut pieces

1 jalapeño chile, seeded, diced

3 tablespoons chopped fresh Italian parsley

1/4 cup pomegranate molasses**

2 tablespoons extra-virgin olive oil

*Also known as California chiles; available at many supermarkets and at Latin markets.

**A pomegranate syrup; available at some supermarkets, at Middle Eastern markets, and online from adrianascaravan.com

Preparation

Combine first 8 ingredients. Whisk pomegranate molasses and oil in small bowl. Season with salt and pepper; toss.

TagsSalad Middle Eastern Plum Tomato Tomato Vegetable Anaheim Chile Chile Cucumber Mint Herbs & Spices Walnut Nut Side Dinner Dairy Free Gluten Free Vegan Vegetarian Quick Easy No-Cook Ramadan Bon Appétit

Recipe notes

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