It’s got colder in recent days and lower temperatures reminded me of the upcoming end of tomato season. I’m preserving it for the winter (preparing especially my beloved Indian chutney) and I eat raw ripe sweet tomatoes every single day, sometimes even twice, trying to enjoy them as long as they last. Last week this side dish was added to my favourite duo (Tomato and Shiso Salad and Indian Tomato Salad) and I cannot get enough of its various textures, flavours and scents, all in just one bowl.
This is a vague interpretation of a tomato salad and probably also inspired by other cold dishes from Persiana. Recipes from the Middle East and Beyond by Sabrina Ghaynour, a wonderful book I was offered by a friend. As an avowed carni- and piscivore I was surprised to realise a rare phenomenon : vegetable dishes stayed most firmly engraved in my memory after leafing and leafing through it. The presence of pomegranate is also particularly visible, so, as someone who has been buying it quite rarely, I suddenly feel very inspired and plan to include it in many dishes. Persiana has also made me buy a bottle of pomegranate molasses and though it’s the only dressing/sauce I used in this salad, it was just perfect, just like the author said. I felt no need even for salt or pepper! Another product to play with in the upcoming months!
In case you wonder what else to do with ripe, delicious, end-of-season tomatoes….
TIPS: Pomegranate molasses are simply thickened pomegranate juice, so if you buy it, read well the ingredients. If anything else (apart from pomegranate juice) appears (for example sugar), it’s not the real thing.
Emptying a pomegranate is not obvious at first. Until now the best tip I have found is cutting through the fruit in half and emptying it submerged in a bowl of water. The yellowish skins will float at the surface and thus will be easy to remove. Beware! Pomegranate juice stains clothes!
Preparation : about 10 minutes (if you have emptied your pomegranate)
Ingredients (serves two-three):
seeds from 1 small pomegranate
1 small cucumber (or 1/4 of a long cucumber)
3 medium very ripe tomatoes
1/2 – 1 small red onion
kernels from 3-4 walnuts
a generous splash of pomegranate molasses
Cut the cucumber and the tomato into chunks.
Slice the onion finely (I have used a mandolin).
Chop the walnut kernels roughly.
Arrange all the ingredients in a bowl.
Add the pomegranate molasses and serve.
(This salad keeps quite well in the fridge for at least 24 hours though it’s best freshly made).