Some believe that summer tomatoes need nothing more than a sprinkle of salt for that perfect tomato experience. I'm betting those folks haven't tried tomatoes sprinkled with sumac, the sour-aromatic red spice. Of course, the Turks have known about sumac's affinity for tomatoes for a while.
This Tomato, Pomegranate and Sumac Salad from Silvena Rowe's Purple Citrus & Sweet Perfume tops lovely, in-season tomatoes with crunchy ruby-hued pomegranate seeds and a dressing of sweet and tart pomegranate molasses and sumac. With big slices of juicy red tomatoes and tiny jewel-like pomegranate seeds, this salad is a sight to behold but even better to eat especially in prime tomato season.
As always with our Cook the Book feature, we have five (5) copies of Purple Citrus & Sweet Perfume to give away this week.
Cook the Book: Tomato, Pomegranate and Sumac Salad
About This Recipe
|Active time:||10 minutes|
|Total time:||10 minutes|
- 6 ripe plum tomatoes
- seeds of 1 pomegranate
- 1/4 cup olive oil
- 2 tablespoons pomegranate molasses
- 1 teaspoon crushed sumac
- 1/2 teaspoon ground cumin
- sea salt and freshly ground pepper
Slice the tomatoes and place in a large bowl. Add the pomegranate seeds and combine. Mix together the olive oil, pomegranate molasses, sumac, and cumin in a bowl. Pour over the salad, season with salt and pepper and gently toss. Serve at once.