Cherry Tomato Salad with Red Onion and Herbs
Salads • European
Description
Serve as a standalone salad or as a side dish with meat or poultry.
Ingredients
- Ground coriander 1 bunch
- Marinated cherries 10 oz
- Sweet Red Onion 1 head
- Fresh Mint 10 stems
- Raspberry leaves 1 tablespoon
- Olive Oil 0 fl oz
- Salt to taste
- Ground Black Pepper to taste
- Black Pomegranate Molasses 1 piece
Step-by-Step Guide
Step 1
Cut the cherry tomatoes in half. I recommend using snack cherry tomatoes or a mix of colorful cherry tomatoes for a vibrant salad.
Step 2
Slice half of the red onion into thin half-rings. If you don't have sweet onion on hand, any red onion will do. The vinegar will balance out the sharpness.
Step 3
Score the pomegranate and break it in half. Use your hands to extract the pomegranate seeds into a salad bowl. You can also tap the back of the pomegranate halves with a spoon to release the seeds. Remove any white membranes from the seeds.
Step 4
Coarsely chop the cilantro and mint leaves (without stems). You can also add the cilantro stems to the salad, but it's better to chop them finely.
Step 5
Combine the tomatoes, onion, pomegranate seeds, and herbs in a clear salad bowl.
Step 6
For the dressing, mix the raspberry vinegar with olive oil in a small clean glass jar, season with salt and pepper. Screw on the lid and shake well to combine all the ingredients.
Step 7
Pour the dressing over the salad and toss to combine.
Step 8
Let it sit for 10–15 minutes for the dressing to soak into the onion and tomatoes.
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