- 1 1/3 cups/200 g red cherry tomatoes, cut into 1/4-inch/5-mm dice
- 1 1/3 cups/200 g yellow cherry tomatoes, cut into 1/4-inch/5-mm dice
- 1 1/3 cups/200 g tiger or plum tomatoes, cut into 1/4-inch/5-mm dice
- 18 ounce/500 g medium slicing tomatoes (about 5), cut into 1/4-inch/5-mm dice
- 1 red pepper, cut into 1/4-inch/5-mm dice (1 cup/120 g)
- 1 small red onion, finely diced (rounded 3/4 cup/120 g)
- 2 cloves garlic, crushed
- 1/2 teaspoon ground allspice
- 2 teaspoons white wine vinegar
- 1 1/2 tablespoons pomegranate molasses
- 1/4 cup/60 ml olive oil, plus extra to finish
- 1/2 teaspoon salt
- 1 large pomegranate, seeds removed (1 cup/170 g seeds)
- 1 tablespoon small oregano leaves
- Mix together all the tomatoes, the red pepper, and the onion in a large bowl and set aside.
- In a small bowl, whisk together the garlic, allspice, vinegar, pomegranate molasses, olive oil, and a scant 1/2 teaspoon salt until well combined. Pour this over the tomato mixture and gently mix.
- Arrange the tomato mixture and its juices on a large, flat plate. Sprinkle the pomegranate seeds and oregano over the top. Finish with a drizzle of olive oil and serve.