200g red cherry tomatoes, cut into ½cm dice
200g yellow cherry tomatoes, cut into ½cm dice
200g tiger (or plum) tomatoes, cut into ½cm dice
4 medium vine tomatoes, cut into ½cm dice (500g net)
1 red pepper, cut into ½ cm dice (120g net)
1 small red onion, finely diced (120g net)
2 cloves garlic, crushed
½ tsp ground allspice
2 tsp white wine vinegar
1½ tbsp pomegranate molasses
60ml olive oil, plus a little extra to drizzle at the end
1 pomegranate, seeds removed (170g of seeds)
1 tbsp picked small oregano leaves, to garnish
Salt and black pepper
In a large bowl, mix together the tomatoes, red pepper and onion and set aside.
In a small bowl whisk the garlic, allspice, vinegar, pomegranate molasses, olive oil, and 1/3rd teaspoon of salt, until well combined. Pour this over the tomatoes and gently mix.
Arrange the tomatoes and the juices on a large flat plate. Sprinkle over the pomegranate seeds and oregano and finish with a drizzle of olive oil.