Cook the Book: Tomato, Pomegranate and Sumac Salad

Cook the Book: Tomato, Pomegranate and Sumac Salad

[Photograph: Caroline Russock]

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.

Reprinted with permission from Purple Citrus & Sweet Perfume by Silvena Rowe, copyright © 2011. Published by Ecco.

  • Yield:6
  • 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


  1. 1.

    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.