We’re seeing red, in the best way possible! Not only is red the festive color of the season, but it’s also the color of one of our favorite salads, an adaptation of Yotam Ottolenghi’s original recipe. Ottolenghi, a British chef known for his inventive and unconventional approach to food, combines these colorful ingredients to give you a dish that’s not only visually brilliant, but also dense with plant nutrients and antioxidants. Excellent as a side dish or to top off a green salad, it’s the perfect guilt-free dish for the holidays.
Makes about 3 cups (serves 6)
1 cup pomegranate anils
2 tablespoons red onion, finely diced
1 pint red tomatoes, diced
½ cup red bell pepper, diced
4 oz crumbled feta cheese
6 fresh thyme sprigs, leaves removed and stems discarded
For the dressing:
2 tablespoons fresh lime juice
2 tablespoons Udo’s Oil Blend
1 tablespoon good balsamic vinegar
Sea salt and freshly ground pepper, to taste
- In a small cup or jar, whisk dressing ingredients and set aside;
- In a medium bowl, combine all salad ingredients except the feta cheese, and drizzle with the dressing. Toss well;
- Add the feta, reserving a small amount for garnish. Lightly toss. Top with additional feta and freshly ground pepper to taste.
- Transfer to a serving dish and serve immediately.
*Adapted from the book Plenty More by Yotam Ottolenghi