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Tomato and Pomegranate Salad
Ingredients
  • 2 pints mixed small or cherry tomatoes, of varying colors
  • 2 teaspoons za’atar
  • 3 ½ tablespoons extra-virgin olive oil
  • Seeds from 1 pomegranate
  • ½ yellow bell pepper, seeds removed and very thinly sliced
  • ½ small red onion, peeled and very thinly sliced
  • ⅓ cup loosely packed fresh basil leaves, torn into pieces
  • ⅓ cup loosely packed fresh mint leaves, torn into pieces
  • 1 ½ teaspoons freshly squeezed lemon juice
  • Flaky sea salt
  • 3 ½ ounces manouri or feta cheese, broken into small chunks
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