Preparation

In a large bowl, mix together the tomato, capsicum and onion and set aside.
In a small bowl, whisk together the garlic, allspice, vinegar, pomegranate molasses, olive oil and salt, until well combined. Pour dressing over tomato mixture and gently combine.
Arrange salad and juices on a large flat plate. Scatter over the pomegranate seeds and oregano and finish with a drizzle of olive oil.

Ingredients

  • 200 g red cherry tomatoes, cut into 5 mm dice
  • 200 g yellow cherry tomatoes, cut into 5 mm dice
  • 200 g tiger or roma (plum) tomatoes, cut into 5 mm dice
  • 4 medium vine tomatoes, cut into 5 mm dice (500 g net)
  • 1 red capsicum (pepper), cut into 5 mm dice (120 g net)
  • 1 small red onion, finely diced (120 g net)
  • 2 garlic cloves, crushed
  • ½ tsp ground allspice
  • 2 tsp white wine vinegar
  • 1 tbsp pomegranate molasses
  • 60 ml (¼ cup) olive oil, plus extra to drizzle
  • ⅓ tsp salt
  • 1 pomegranate, seeds removed (170 g net)
  • 3 tsp picked small oregano leaves, to garnish