Tomato and Pomegranate Salad

I feel lucky that I still have some cherry tomatoes and pomegranates from my garden. But both are available from the grocery store, as are the herbs, so you don't have to wait until summer.

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Tomato and Pomegranate Salad

Source: Yotam Ottolenghi on NYTimes Cooking

serves 6

2 pints mixed small or cherry tomatoes, of varying colors if possible

2 teas za'atar spice mix 

3 1/2 T olive oil

1/2 yellow or red bell, pepper, seeds removed and very thinly sliced

1/2 small red onion, very thinly sliced

1/3 c loosely packed fresh basil leaves, torn (optional if you can't find it)

1/3 c loosely packed fresh mint leaves, torn (optional if you can't find it)

1 1/2 teas freshly squeezed lemon juice

sea salt, as needed

3 1/2 oz of feta cheese, crumbled

Cut the tomatoes in half  and place in a salad bowl. Mix the spice mix with half of the olive oil and set aside.

Add the pomegranate arils, sliced pepper and onion, herbs, lemon juice to the tomatoes. Stir and then add the remaining olive oil and some salt. Mix the salad gently and sprinkle it with the cheese. Spoon the za'atar mixture over the salad just before serving.

Note: If you absolutely can't get your hands on fresh herbs, use some dried versions. If you don't have any basil or mint, you can substitute oregano but use about one third as much, or to taste.