Heirloom Tomatoes With Pomegranate Molasses Drizzle |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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From our latest issue of Sunset Magazine, June 2011. Fresh, quality ingredients are of utmost importance. Don't like oregano? Substitute another fresh herb: cilantro, marjoram, French tarragon, etc. Perfect for summer potlucks, a casual meal, brunch... The recipe introduction in the magazine mentions The salad is good with grilled halloumi cheese tucked between the tomato slices. Yes, sounds good to me! Ingredients:
3 tablespoons extra virgin olive oil |
2 tablespoons pomegranate molasses (*not* grenadine) |
2 lbs 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) |
1/2 teaspoon fresh cracked black pepper |
2 tablespoons fresh greek oregano leaves |
Directions:
1. Whisk together the dressing.
2. Arrange the heirloom tomatoes on a serving platter.
3. Drizzle the tomatoes with the olive oil-pomegranate molasses dressing.
4. Sprinkle lightly with salt and black pepper.
5. Garnish the tomatoes slices with the fresh Greek oregano leaves.
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