2018 RECIPE TWENTY EIGHT: Sunday August 26 - pomegranate and tomato salad

BACK STORY:
I saw this on NYT and made plans to make it because it calls for za'tar spice, which I bought in Jordan and haven't had a chance to use yet!

NOTES:
I bought the pomegranate seeds specially for this recipe, but I think it would still be good in the winter when tomatoes aren't ripe but pomegranates are fresh for the taking. I made this for Sierra and Andy, but forgot to bring the za'atar so I missed that flavor. It was quick and easy to cook and the recipe was very fresh tasting. Be lighter on the red onion as it overwhelms the other flavors. I think you could add more light flavored veggies - cucumber, more bell peppers - to make this heartier.

STARS: 
4 out of 5. Easy and quick to make and the ingredients aren't too complicated. And then I can use my za'atar!

RECIPE:
https://cooking.nytimes.com/recipes/1018121-tomato-and-pomegranate-salad

INGREDIENTS

• 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

PREPARATION

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.