In preparation for a group tour of my garden and kitchen this week I was also creating a summer salad featuring the freshness and delicious tastes of this tomato and pomegranate salad mostly from my edible garden at home. Because it received rave reviews I decided to post it on my website.
The ingredients are simple and yet when they come together they pack a big punch for both flavor and beauty of plant based whole food. The only thing you might have a small problem sourcing is the fresh pomegranate as they are in season from September through December. My favorite store, Fresh Farms International Market in Wheeling IL did have them for awhile. If you can’t find them whole you can purchase them at most large stores in containers where they have been removed from the fruit.
The group visit was from Essential Evolution Holistic Wellness in Highland Park, IL.
Here’s the recipe:
Tomato and Pomegranate Summer Salad
Prep Time: 15 minutes
Servings: 4 large servings
About 4 cups (total) of small red, yellow and orange tomatoes – cut in half and in half again to make bite sized pieces
2 cups of pomegranate arils
3 cloves of fresh garlic – finely minced
¼ cup of finely diced red onion
2 T of fresh basil – either cut on ribbons or small pieces
Good quality of white balsamic vinegar – I use either Raspberry White or Pear White balsamic vinegar from The Olive Tap
Place the ingredients above in a large bowl in the order that they are listed above but reserve the vinegar for the finish at the end.
Toss together gently using a large serving spoon.
Finish with the balsamic vinegar and enjoy!