Yotam Ottolenghi’s Tomato and Pomegranate Salad

Name: Yotam Ottolenghi’s Tomato and Pomegranate Salad
Cook time: 30 min
Total time: 30 min
Cuisine: Middle Eastern
Ingredients: 2 pints mixed small or cherry tomatoes, of varying colors; 2 teaspoons za’atar; 3 1/2 tablespoons extra-virgin olive oil; Seeds from 1 pomegranate; 1/2 yellow bell pepper, seeds removed and very thinly sliced; 1/2 small red onion, peeled and very thinly sliced; 1/3 cup loosely packed fresh basil leaves, torn into pieces; 1/3 cup loosely packed fresh mint leaves, torn into pieces; 1 1/2 teaspoons freshly squeezed lemon juice; Flaky sea salt; 3 1/2 ounces manouri or feta cheese, broken into small chunks