If you’re grilling out this weekend for Labor Day, you’ve got to add this tomato pomegranate salad to your cookout menu! It’s gloriously colorful and absolutely bursting with freshness, perfect alongside grilled meats.
Fresh summertime tomatoes are coming to a close just as pomegranates are arriving in season, making this the perfect seasonal dish as we roll into September. The bitter sweetness of pomegranates and the savory sweetness of tomatoes play together beautifully with an extra punch of fresh mint.
Let’s talk vinaigrette!
Fresh lemon juice for pucker, honey for a note of sweet (or agave to make it vegan!), herby torn mint leaves for a pop of freshness, with tie-it-all-together olive oil + salt + pepper. Licking the jar is optional, but this is a judgment-free blog.
I usually make it a rule to avoid the prepped produce wall because 1. the difference in $$$ per pound can be outrageous and 2. prepped = packaged = more plastic waste that gets thrown away. But I might have just bent my rule for pomegranate arils, because it’s just so dang quick compared to the mess of seeding fresh pomegranates.
This salad will keep in the fridge overnight, but sitting too long lets all those good tomato juices drain out. The good news is that if you have just one tomato-lover at the party – or a pomegranate obsessive like me – you won’t have to worry about leftovers!
- 20 oz. cherry tomatoes halved
- 8 oz. pomegranate arils
- 1/2 red onion thinly sliced
- 2 T. lemon juice
- 2 T. honey or agave
- 2 T. olive oil
- 1/4 cup mint leaves torn
- salt & pepper to taste
Toss cherry tomatoes, pomegranate arils, and red onion slices in a large bowl.
Shake all vinaigrette ingredients together in a small jar until completely combined. Drizzle evenly over tomato salad, toss to coat, and serve.