Ingredients
- 1 lemon
- ¼ cup olive oil
- 2 tbsp pomegranate molasses
- 4 tomatoes
- 1 ½ tbsp fresh mint
- 1 ½ tbsp fresh basil
- ⅓ cup sliced almonds
Directions
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Step 1
Zest lemon with a grater or zester to yield 2 tsp zest; juice lemon to yield 2 tbsp juice. Add both to a small bowl and whisk together with olive oil, pomegranate molasses, salt and pepper to taste.
In this recipe- 1 lemon
- ¼ cup olive oil
- 2 tbsp pomegranate molasses
-
Step 2
Slice tomato into rounds. Arrange on a plate and drizzle with dressing.
In this recipe- 4 tomatoes
-
Step 3
Tear mint and basil leaves into smaller pieces and scatter them on top of the tomato. Sprinkle with salt and sliced almonds(optional).
In this recipe- 4 tomatoes
- 1 ½ tbsp fresh mint
- 1 ½ tbsp fresh basil
- ⅓ cup sliced almonds
Tip
Don't have a grater or zester? No problem. Peel your citrus with a peeler or sharp knife, avoiding the white pith beneath, then finely chop the peel.