Tomato Pomegranate Salad

Ingredients:

2 pints mixed small or cherry tomatoes, of varying colors

2 tsp za’atar

3 1/2 Tbsp extra-virgin olive oil

seeds from 1 pomegranate

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

1/2 small red onion, peeled and very thinly sliced

1/3 cup loosely packed fresh basil leaves, torn into pieces

1/3 cup loosely packed fresh mint leaves, torn into pieces

1 1/2 tsp freshly squeezed lemon juice

1 tsp flaky sea salt

3 1/2 ounces feta cheese, broken into small chunks

1. Half 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 Tbsp 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 Tbsp of oil and 1 of tsp salt.

4. 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.

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