By cooking.nytimes.com

Yotam Ottolenghi’s Tomato and Pomegranate Salad

Ingredients

6 servings

2 pintstomatoes

mixed small or cherry, of varying colors

2 teaspoonsza’atar

3 ½ tablespoonsextra-virgin olive oil

1pomegranate

seeds

0.5yellow bell pepper

seeds removed and very thinly sliced

0.5red onion

small, peeled and very thinly sliced

⅓ cupfresh basil leaves

loosely packed, torn into pieces

⅓ cupfresh mint leaves

loosely packed, torn into pieces

1 ½ teaspoonsfreshly squeezed lemon juice

flaky sea salt

3.5 ouncesmanouri cheese

or feta, broken into small chunks

Instructions