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Tomato and Pomegranate Salad

Serves: 4

Ready in: Under 15 Mins

Quick Make Vegan Friendly

This fresh and fruity salad is the perfect accompaniment to a Moroccan-themed family dinner with couscous, hummus and flatbreads, or even for a summer picnic or barbecue. Recipe extracted from The mymuybueno Cookbook by Justine Murphy (Meze, £25).

Tomato and Pomegranate Salad Recipe: Veggie


For the pomegranate dressing:

5 tbsp pomegranate molasses 3 tbsp olive oil 2 tsp balsamic vinegar 2 garlic cloves, grated ¼ tsp cinnamon ¼ tsp nutmeg

For the salad:

200g red cherry tomatoes, halved 200g yellow cherry tomatoes, halved 200g vine tomatoes, chopped into 1cm dices 1 red pepper, chopped into 1cm dices 1 yellow pepper, chopped into 1cm dices 1 small red onion, finely diced 1 medium pomegranate, deseeded a handful of fresh coriander leaves flaked sea salt a grind of black pepper


  • Put all of the dressing ingredients into a jar, put the lid on and shake well until combined. You can also put everything into a small bowl and whisk together until well-combined.
  • To make the salad, add the prepared tomatoes, peppers, onion and pomegranate seeds to a platter. Toss to distribute everything evenly. Drizzle the pomegranate dressing over the whole salad with a spoon and toss to coat everything well.
  • Add the fresh coriander, and season well with salt and pepper before serving.
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