Best 5 Tomato And Mint Salad With Pomegranate Dressing Recipes

Indulge in a refreshing culinary symphony with our enticing tomato and mint salad, artfully adorned with a vibrant pomegranate dressing. This delightful salad features an ensemble of juicy tomatoes, invigorating mint, crisp cucumber, nutty walnuts, and tangy pomegranate seeds, all harmoniously united by a zesty dressing that bursts with the sweetness of pomegranate molasses. A delightful interplay of flavors and textures, this vibrant salad promises to tantalize your taste buds and captivate your senses.

Also featured within this culinary journey are three additional enticing recipes that will elevate your dining experience. Embark on a culinary adventure with our tantalizing grilled halloumi with watermelon and mint salad, where succulent halloumi cheese meets the refreshing sweetness of watermelon and the invigorating touch of mint. Discover the harmonious blend of flavors in our flavor-packed roasted vegetable quinoa bowl, where roasted vegetables, quinoa, and a zesty dressing come together to create a wholesome and satisfying meal. And for a sweet ending, indulge in our delectable strawberry and pistachio galette, a rustic pastry that encases a luscious strawberry and pistachio filling, promising a sweet and delightful conclusion to your culinary exploration.

Here are our top 5 tried and tested recipes!

YOTAM OTTOLENGHI'S TOMATO AND POMEGRANATE SALAD

Yotam Ottolenghi's Tomato and Pomegranate Salad image

Here is a dish that melds the best flavors of summer into a robust salad. Yotam Ottolenghi calls for cherry tomatoes, but summer's best tomatoes would also be right at home among the feta, mint and za'atar, the Middle Eastern spice blend. Serve it alongside grilled meat, preferably in the back yard, summer nipping at the heels.

Provided by Sam Sifton

Categories salads and dressings, side dish

Time 30m

Yield Serves 6

Number Of Ingredients 11

Ingredients

2 pints mixed small or cherry tomatoes, of varying colors
2 teaspoons za'atar
3 1/2 tablespoons extra-virgin olive oil
Seeds from 1 pomegranate
1/2 yellow bell pepper, seeds removed and very thinly sliced
1/2 small red onion, peeled and very thinly sliced
1/3 cup loosely packed fresh basil leaves, torn into pieces
1/3 cup loosely packed fresh mint leaves, torn into pieces
1 1/2 teaspoons freshly squeezed lemon juice
Flaky sea salt
3 1/2 ounces manouri or feta cheese, broken into small chunks

Steps:

Halve or quarter the tomatoes so that they are all roughly the same size, and place them in a large mixing bowl.
Mix the za'atar with 1 1/2 tablespoons of olive oil, and set aside.
To the bowl with tomatoes, add the pomegranate seeds, sliced pepper and onion, the herbs, lemon juice, the remaining 2 tablespoons of oil and 1 teaspoon of salt. Gently mix the salad, then transfer it to a large shallow bowl or serving platter, and dot it with the cheese. Drizzle the za'atar mixture over the salad and serve.

Nutrition Facts : @context http, Calories 145, UnsaturatedFat 8 grams, Carbohydrate 7 grams, Fat 12 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 399 milligrams, Sugar 4 grams

LEBANESE FATTOUSH SALAD

Lebanese Fattoush Salad image

This authentic Lebanese Fattoush Salad is made with well-seasoned fried pita bread, seasonal vegetables and tossed in a zesty sumac Mediterranean dressing

Provided by Yumna Jawad

Categories Salad

Time 15m

Number Of Ingredients 18

Ingredients

1 large head romaine lettuce (chopped)
1 large vine-ripe tomato (diced)
2-3 Persian cucumbers (quartered)
½ large green pepper (chopped)
5 radishes (diced)
2 green onions (chopped)
¼ cup fresh chopped parsley
3 tablespoon olive oil
2 tablespoon lemon juice
2 garlic cloves (pressed or grated)
1 teaspoon sumac
1 teaspoon pomegranate molasses
½ teaspoon dried mint
½ teaspoon salt
Fresh cracked black pepper (to taste)
1 large double ply pita bread (cut into triangles)
3 tablespoons olive oil
Salt and pepper (to taste)

Steps:

Make the Dressing: Whisk together the lemon juice, garlic, sumac, pomegranate molasses, dried mint, salt and pepper. Slowly stream in olive oil, whisking continuously until emulsified. Set aside.
Fry the Pita Bread: In a large skillet, heat olive oil on medium heat. Add the pita bread and season with salt and pepper. Cook stirring frequently until the pita break becomes crispy and golden in color, about 5-7 minutes. Set aside.
Place the lettuce, tomatoes, cucumbers, green peppers, radishes, green onions and parsley in a large serving bowl. Pour the dressing on top and toss to combine.
Add the fried pita bread to the salad immediately before serving.

Nutrition Facts : Calories 264 kcal, Carbohydrate 16 g, Protein 3 g, Fat 22 g, SaturatedFat 3 g, Sodium 378 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

MEDITERRANEAN FETA SALAD WITH POMEGRANATE DRESSING

Mediterranean feta salad with pomegranate dressing image

Middle Eastern pomegranate molasses gives this salad a delicious tang

Provided by Jennifer Joyce

Categories Buffet, Side dish

Time 40m

Number Of Ingredients 13

Ingredients

2 red peppers
3medium aubergines , cut into chunks, or 15 small, halved
6 tbsp extra-virgin olive oil
tsp cinnamon
200g green bean , blanched (use frozen if you can)
1 small red onion , sliced into half moons
200g feta cheese , drained and crumbled
seeds 1 pomegranate
handful parsley , roughly chopped
1 small garlic clove , crushed
1 tbsp lemon juice
2 tbsp pomegranate molasses
5 tbsp extra-virgin olive oil

Steps:

Heat oven to 200C/fan 180C/gas 6. Heat the grill to its highest setting. Cut the peppers into quarters, then place them, skin-side up, on a baking sheet. Grill until blackened. Place in a plastic bag, seal, then leave for 5 mins. When cool enough to handle, scrape skins off, discard, then set the peppers aside.
Place the aubergines on a baking tray, drizzle with olive oil and cinnamon, then season with salt and pepper. Roast until golden and softened - about 25 mins.
Meanwhile, combine all the dressing ingredients and mix well. To serve, place the aubergines, green beans, onion and peppers on a large serving plate. Scatter with the feta and pomegranate seeds. Pour the dressing over, then finish with the parsley.

Nutrition Facts : Calories 258 calories, Fat 21 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Protein 6 grams protein, Sodium 0.94 milligram of sodium

TOMATO & MINT SALAD

Tomato & mint salad image

A fruity Sicilian olive oil brings out the best in this refreshing salad

Provided by Ursula Ferrigno

Categories Lunch, Side dish, Supper

Time 10m

Number Of Ingredients 5

Ingredients

400g cherry tomato
1small red onion
handful of mint leaves
extra-virgin olive oil , for drizzling
a little lemon zest

Steps:

Halve the tomatoes and scatter over a large plate. Finely chop the red onion and tear up the mint leaves. Throw the onion and mint over the tomatoes. Can be kept, covered, 3-4 hours ahead. Just before serving, drizzle with extra virgin olive oil, season with salt and ground black pepper and finely grate a little lemon zest over the top.

Nutrition Facts : Calories 62 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.02 milligram of sodium

TOMATO AND MINT SALAD WITH POMEGRANATE DRESSING

Tomato and Mint Salad With Pomegranate Dressing image

I was looking for a recipe for a wonderful salad with walnuts and pomegranate molasses dressing that we had in Turkey, and this was the closest I found. I was not too religious about removing seeds from the tomatoes though, and it was a little too watery, so next time I will be more careful. But the taste was good, very refreshing. You can also add some bulgur to it, if you want the salad to be a little heavier (in Turkey I had it both with and without bulgur).

Provided by Vlada

Categories European

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 1/4 lbs plum tomatoes, halved, seeded, cut into 1/2-inch cubes
1 cup diced seeded anaheim chili (also known as california chilies, available at many supermarkets and at Latin markets)
1 cup diced seeded peeled cucumber
1 cup fresh mint leaves
3/4 cup chopped green onion
1/2 cup walnut pieces
1 jalapeno chile, seeded, diced
3 tablespoons chopped fresh Italian parsley
1/4 cup pomegranate molasses (a pomegranate syrup, available at some supermarkets, at Middle Eastern markets, and online from adri)
2 tablespoons extra virgin olive oil

Steps:

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

Nutrition Facts : Calories 212.3, Fat 16.8, SaturatedFat 1.9, Sodium 17.3, Carbohydrate 14.8, Fiber 4.6, Sugar 7, Protein 5.1

Tips:

Choose ripe, flavorful tomatoes for the best flavor.
Use fresh mint for the most refreshing taste.
If you don't have pomegranate molasses, you can substitute balsamic vinegar or lemon juice.
Feel free to add other ingredients to your salad, such as cucumbers, onions, or feta cheese.
For a vegan version of the dressing, use olive oil instead of honey.

Conclusion:

This tomato and mint salad with pomegranate dressing is a delicious and refreshing way to enjoy fresh summer produce. It's perfect for a light lunch or dinner, and it can also be served as a side dish. The combination of sweet, tart, and savory flavors is sure to please everyone at the table. So next time you're looking for a simple and healthy recipe, give this salad a try. You won't be disappointed!