Heirloom Tomatoes With Pomegranate Molasses Drizzle
photo by januarybride
- Ready In:
- 10mins
- Ingredients:
- 6
- Serves:
-
6
ingredients
-
Dressing
- 44.37 ml extra virgin olive oil
- 29.58 ml pomegranate molasses (*NOT* grenadine)
-
Salad
- 907.18 g mixed heirloom tomatoes, sliced 1/4-inch thick (if possible, try to use different colors for a dramatic presentation)
- sea salt (original recipes suggests Maldon sea salt but I used French grey sea salt)
- 2.46 ml fresh cracked black pepper
- 29.58 ml fresh greek oregano leaves
directions
- Whisk together the dressing.
- Arrange the heirloom tomatoes on a serving platter.
- Drizzle the tomatoes with the olive oil-pomegranate molasses dressing.
- Sprinkle lightly with salt and black pepper.
- Garnish the tomatoes slices with the fresh Greek oregano leaves.
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Reviews
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Definitely a winner of a dish. I love pomegranate molasses and it was so wonderful on my tomatoes. Wish I could have found Heirloom tomatoes, but the dressing worked perfectly well on some large hot house tomatoes that I found. We serve sliced tomatoes all the time with our dinners and now we can really dress them up! This dish will be going right into my Best of 2013 Cookbook. Made for Best of 2012 Tag.
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Wow, heirloom tomatoes taste wonderful at the best of time, but this recipe elevates even them. I made my own Pomegranate Molasses to enjoy with this treat. Yum, was it ever good. The molasses blends beautiful with the juice from the tomatoes, creating a memorable treat. Thank you so much Cookgirl for sharing this quick and easy to make recipe, that I will enjoy often. I have placed this in my Favorites Cookbook for 2012. Kudos to you.
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Tweaks
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WONDERFUL. A nice change from our standard "Italian dressing over tomatoes with onions" which is delish, yet this is fun. That Pomegranate Molasses is perfect. I do admit that I subbed the oregano for some fresh chives and fresh basil (the oregano hasn't come up in the garden yet, darn that oregano!) Thanks for posting and this will surely be a repeat. UPDATE: I made this again for a July 4th BBQ. This time I decreased the oil by 1T and used fresh cilantro which I HIGHLY recommend!!! I think next time I will make it this new way, but add a little sweet onion to the salad. Thanks for posting.
RECIPE SUBMITTED BY
COOKGIRl
United States