Tomato, Onion and Chilli Salad

Posted on May 2, 2015

Serves 4

Prep time

10m

This is so simple yet so tasty and very refreshing. Perfect for a summer bbq, or an accompaniment to any sort of meat and fish. Choose really nice ripe baby plum or cherry tomatoes, this only works if the tomatoes are nice and sweet. Pomegranate molasses can be purchased from any Turkish or Middle Eastern supermarkets and is definitely worth keeping as a store cupboard ingredient to add to salad dressings and sauces.

Ingredients

Cherry or plum tomatoes
Red Onion, thinly sliced
50 gm

Whole Blanched Almonds
Dried Chilli Flakes
3 tas

Extra Virgin Olive Oil
2 ts

Pomegranate Molasses
Salt and freshly ground black pepper

Instructions

Chop the tomatoes in half and mix with the red onion.
Place the almonds in a dry frying pan and lightly toast over a medium flame for a few minutes until slightly golden (keep your eye on the pan, they burn quickly!) Remove from the pan and set aside to cool.
Mix the olive oil with the pomegranate molasses and add to the tomatoes and onion. Add the chilli flakes, almonds and some salt and pepper. You can eat straight away but it tastes better if you leave the flavours to develop for an hour or two. Enjoy!