Persian Salad of Tomato, Pomegranate and Cucumber

Persian Salad of Tomato, Pomegranate and Cucumber

Not exactly seasonal, but my local food market sells all sorts of fruits and vegetables even during the Winter months. This salad screams Summer to me, but I thoroughly enjoyed it a couple weeks back. So much so, that I\’ve eaten it a couple of times this month alone. The juicy and plump tomatoes combined with the sweet pomegranate and the refreshing cucumber. The recipe hails from my favourite Salad cookbook (yes, I have a few), A Salad For A Seasons by Harry Eastwood. 


Serves 2
300g ripe cherry tomatoes on the vine, cut in quarters
1/2 medium cucumber, peeled and cut length ways
seeds from 1 medium pomegranate
a small bunch parsley, leaves
a small bunch of coriander
3 spring onions, very finely sliced
1tsp sumac

For the dressing
1 tbsp olive oil
2tsp freshly squeezed lemon juice
plenty of salt and pepper.

Method
Rinse the tomatoes thoroughly under the tap and let them stand in a colander to drip off the excess water.
Next, core the cucumber by running a teaspoon down the middle and removing all the seeds. Chop into smallish dice of roughly the same size.
In a medium bowl, combine the drained tomatoes, pomegranate seeds, cucumber, parsley, coriander, spring onions and sumac. Mix the dressing ingredients together and season generously.
Toss the salad in the dressing and serve right away.

Leave a Reply

Your email address will not be published. Required fields are marked *