Middle Eastern Tomato Salad

Recipe by Firefox7275

  • Time needed: Fifteen minutes
  • Calories per serving:
  • Servings: Two
  • Difficulty: 1
  • Rating: no ratings yet

Adapted/ complicated by me from ‘Persiana’ by Sabrina Ghayour


• **spoons are level not heaped**
• 200g mixed colour cherry/ grape/ baby plum tomatoes
• 1 small red onion
• 1 long green pepper
• 1 tablespoon balsamic or red wine vinegar
• 1 tablespoon pomegranate molasses (NO added sugar)
• 1 tablespoon green or black olive paste
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon ground black pepper
• Sea salt (to taste)
• 1 teaspoon sumac
• 1/2 teaspoon ground cumin


Half the tomatoes and sprinkle sea salt on the the cut side. Thinly slice the red onion and green pepper into rings.

Chop/ crush the olives (or use a ready made tapenade/ olive paste). Add all dressing ingredients to a small screw top glass jar and shake well.

Right before serving gently toss the tomatoes, red onion and green pepper in the dressing.

**Extra chopped/ crushed olives can be frozen in ice cube trays. Layer oil over ready made tapenade/ olive paste to extend refrigerator life.**
Serve with broken walnut pieces and/ or barrel-aged Greek feta cheese (ewes/ goats milk).

Review for “Middle Eastern Tomato Salad”

  • review by:
    Not rated

    I’m a salad freak, this was really nice used all the tomatoes mentions and some really ripe
    large vine tomatos.

    Can’t wait for a reason to make it again.


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