Ottolenghi’S Tomato & Pomegranate Salad

• 2 cloves Garlic, Crushed And Minced
• 1/2 teaspoons Ground Allspice
• 2 teaspoons White Wine Vinegar
• 1-1/2 teaspoon Pomegranate Molasses
• 1/4 cups Good Quality Olive Oil
• Kosher Salt And Fresh Ground Pepper, to taste
• 4 cups Mixed Tomatoes, Chopped In 1/4" Pieces
• 1 whole Red Pepper, Stem And Seeds Removed, Cut In 1/4" Pieces
• 3/4 cups Chopped Red Onion, In 1/4" Pieces
• 1 cup Pomegranate Seeds
• 1/3 cups Fresh Mint Leaves, Roughly Chopped (more Or Less As Desired)

1. For the dressing: Put garlic and allspice in a small bowl. Stir in vinegar and molasses to combine. Slowly whisk in the olive oil to create an emulsion. Season to taste and set aside.
2. For the salad: Combine tomatoes, peppers and onion in a bowl. Gently toss with salad dressing and spread it out in a large flat bowl. Sprinkle with pomegranate seeds and mint leaves. Serve.
3. Adapted from Yotam Ottolenghi's latest cookbook, Plenty More: Vibrant Vegetable Cooking From London's Ottolenghi,

garlic, ground allspice, white wine vinegar, pomegranate molasses, ubc, kosher salt, mixed tomatoes, red pepper, red onion, pomegranate seeds, mint leaves

Taken from tastykitchen.com/recipes/salads/ottolenghie28099s-tomato-pomegranate-salad/ (may not work)