Tomato, Pomegranate and Onion Salad

This recipe is adapted from Yotam Ottolenghi’s cookbook “Plenty.”

Gatherings:Summer harvest inspires celebration of sides

Recipe tested by Ashleigh Spitza

Makes 6 servings

• 2 tablespoons olive oil
• ¼ cup freshly squeezed lemon juice
• 1 tablespoon pomegranate molasses
• ½ teaspoon ground allspice
• 1 ½ pound mixed small tomatoes, such as Sun Gold, cherry or heirloom, halved
• ½ small sweet red onion, thinly sliced
• ¼ cup fresh mint leaves, torn if large
• 1 tablespoon thinly sliced fresh sage leaves
• Salt and pepper

Prep time: 15 minutes.

Whisk olive oil, lemon juice, pomegranate molasses and allspice in a large bowl. Add tomatoes, onion, mint and sage, and toss gently. Season with salt and pepper to taste.

Per serving (¾ cup): 71 calories, 7g carbohydrate, 1g protein, 5g fat (1g saturated fat), 57mg sodium, 1g fiber.