2 pints mixed small or cherry tomatoes, of varying colors
    2 teaspoons za’atar
    3 ½ tablespoons extra-virgin olive oil
    Seeds from 1 pomegranate
    ½ yellow bell pepper, seeds removed and very thinly sliced
    ½ small red onion, peeled and very thinly sliced
    ⅓ cup loosely packed fresh basil leaves, torn into pieces
    ⅓ cup loosely packed fresh mint leaves, torn into pieces
    1 ½ teaspoons freshly squeezed lemon juice
    Flaky sea salt
    3 ½ ounces manouri or feta cheese, broken into small chunks


    1. Halve or quarter the tomatoes so that they are all roughly the same size, and place them in a large mixing bowl.
    2. Mix the za’atar with 1 1/2 tablespoons of olive oil, and set aside.
    3. 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.
  • Source: Cooking New York Times

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