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Tomato and Pomegranate Salad – Recipe of the Month

10th January 2019

January is a perfect month to kickstart the year with a health kick to either try and shift a few pounds from the festive period or to start a new lifestyle plan as a new year’s resolution. Veganuary is also growing in popularity, where people attempt to be vegan for the whole month of January to help the environment and it’s a sure way to increase the amount of fruit and vegetables into the diet.


Felipe, Chef Manager at Eaton Square Mayfair, has come up with a delicious, healthy and vegan recipe for new inspiration to keep to your new year’s resolutions!


200g red cherry tomatoes, cut into 1/2 cm dice
200g yellow cherry tomatoes, cut into 1/2 cm dice
200g tiger (or plum) tomatoes, cut into 1/2 cm dice
4 medium vine tomatoes, cut into 1/2 cm dice (500g net)
1 red pepper, cut into 1/2 cm dice (120g net)
1 small red onion, finely diced (120g net)
2 cloves garlic, crushed
1/2 tsp ground allspice
2 tsp white wine vinegar
1.5 tbsp pomegranate molasses
60ml olive oil, plus a little extra to drizzle at the end
1 pomegranate, seeds removed (170g of seeds)
1 tbsp picked small oregano leaves, to garnish
Salt and black pepper


In a large bowl, mix together the tomatoes, red pepper and onion and set aside.

In a small bowl whisk the garlic, allspice, vinegar, pomegranate molasses, olive oil, and 1/3rd teaspoon of salt, until well combined. Pour this over the tomatoes and gently mix.

Arrange the tomatoes and the juices on a large flat plate. Sprinkle over the pomegranate seeds and oregano and finish with a drizzle of olive oil.

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