Best 7 Tomato And Mint Salad With Pomegranate Dressing Recipes

"Tomato and mint salad with pomegranate dressing" is a refreshing and flavorful salad with a vibrant combination of colors and textures. This salad is bursting with the juicy sweetness of ripe tomatoes, the aromatic freshness of mint, and the tangy-sweetness of pomegranate dressing. It is a perfect side dish for grilled meats and fish or a light and healthy lunch option. With its combination of sweet, sour, and savory flavors, this salad is sure to tantalize your taste buds and leave you feeling satisfied and refreshed.

Here are our top 7 tried and tested recipes!

TOMATO CUCUMBER SALAD WITH MINT

Tomato Cucumber Salad with Mint image

This is a refreshing summer salad. Perfect for a picnic or barbeque. I usually serve it with a spicy flank steak and potatoes.

Provided by TOOS64

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 1h15m

Yield 6

Number Of Ingredients 9

Ingredients

⅓ cup red wine vinegar
1 tablespoon white sugar
1 teaspoon salt
2 large cucumbers, peeled, seeded, and cut into 1/2-inch slices
3 large tomatoes, seeded and chopped
⅔ cup chopped red onion
½ cup chopped fresh mint
2 tablespoons olive oil
salt and pepper to taste

Steps:

In a large bowl, combine vinegar, sugar, and salt. Mix in cucumbers, and marinate 1 hour, stirring occasionally.
Gently toss tomatoes, onion, mint, and olive oil with the marinated cucumbers. Season with salt and pepper.

Nutrition Facts : Calories 88.1 calories, Carbohydrate 11.4 g, Fat 4.8 g, Fiber 1.8 g, Protein 1.6 g, SaturatedFat 0.7 g, Sodium 394.7 mg, Sugar 6.6 g

TOMATO AND MINT SALAD WITH POMEGRANATE DRESSING

Tomato and Mint Salad with Pomegranate Dressing image

Provided by Engin Akin

Categories Fruit Herb Onion Pepper Tomato Vegetable Side No-Cook Vegetarian Healthy Vegan Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 12

Ingredients

1 1/4 pounds plum tomatoes, halved, seeded, cut into 1/2-inch cubes
1 cup diced seeded fresh Anaheim chiles*
1 cup diced seeded peeled cucumber
1 cup fresh mint leaves
3/4 cup chopped green onions
1/2 cup walnut pieces
1 jalapeño chile, seeded, diced
3 tablespoons chopped fresh Italian parsley
1/4 cup pomegranate molasses**
2 tablespoons extra-virgin olive oil
*Also known as California chiles; available at many supermarkets and at Latin markets.
**A pomegranate syrup; available at some supermarkets, at Middle Eastern markets, and online from adrianascaravan.com

Steps:

Combine first 8 ingredients. Whisk pomegranate molasses and oil in small bowl. Season with salt and pepper; toss.

HEIRLOOM TOMATO & MINT SALAD

Heirloom Tomato & Mint Salad image

Provided by Food Network Kitchen

Time 15m

Number Of Ingredients 7

Ingredients

2 pounds assorted vine-ripened heirloom tomatoes
1 shallot, thinly sliced
Coarse sea salt and freshly ground black pepper
Coarse sea salt and freshly ground black pepper
1/4 cup fresh spearmint leaves, torn into pieces
1/4 cup fruity extra-virgin olive oil
2 tablespoons champagne vinegar or white wine vinegar

Steps:

1. Cut tomatoes into a variety of sizes and shapes: thick slabs; wedges; halves; and chunks.
2. Arrange tomatoes on a large platter, sprinkle with shallot, and season with 1 teaspoon salt and black pepper to taste. Let sit until tomatoes begin to release their juices, about 5 minutes. Sprinkle with mint, drizzle with olive oil and vinegar, and serve.

Nutrition Facts : Calories 180, Fat 14 grams, SaturatedFat 2 grams, Sodium 150 milligrams, Carbohydrate 13 grams, Fiber 3 grams, Protein 3 grams

TOMATO SALAD WITH LEMON AND MINT

Tomato Salad with Lemon and Mint image

This fresh and bright tomato salad is good with cheeseburgers, grilled chicken, or tuna steaks.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 7

Ingredients

1 tablespoon finely grated lemon zest
4 teaspoons fresh lemon juice
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1/4 cup thinly sliced white onion
2 pounds assorted plum and cherry tomatoes, coarsely chopped
2 tablespoons fresh mint leaves

Steps:

In a large bowl, whisk together lemon zest, lemon juice, and oil. Season with salt and pepper.
Add onion and tomatoes to bowl. Toss to combine. Season to taste with salt and pepper and sprinkle with mint leaves.

Nutrition Facts : Calories 129 g, Fat 8 g, Fiber 5 g, Protein 3 g

TOMATO & MINT SALAD

Tomato & mint salad image

A fruity Sicilian olive oil brings out the best in this refreshing salad

Provided by Ursula Ferrigno

Categories Lunch, Side dish, Supper

Time 10m

Number Of Ingredients 5

Ingredients

400g cherry tomato
1small red onion
handful of mint leaves
extra-virgin olive oil , for drizzling
a little lemon zest

Steps:

Halve the tomatoes and scatter over a large plate. Finely chop the red onion and tear up the mint leaves. Throw the onion and mint over the tomatoes. Can be kept, covered, 3-4 hours ahead. Just before serving, drizzle with extra virgin olive oil, season with salt and ground black pepper and finely grate a little lemon zest over the top.

Nutrition Facts : Calories 62 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.02 milligram of sodium

YOTAM OTTOLENGHI'S TOMATO AND POMEGRANATE SALAD

Yotam Ottolenghi's Tomato and Pomegranate Salad image

Here is a dish that melds the best flavors of summer into a robust salad. Yotam Ottolenghi calls for cherry tomatoes, but summer's best tomatoes would also be right at home among the feta, mint and za'atar, the Middle Eastern spice blend. Serve it alongside grilled meat, preferably in the back yard, summer nipping at the heels.

Provided by Sam Sifton

Categories salads and dressings, side dish

Time 30m

Yield Serves 6

Number Of Ingredients 11

Ingredients

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

Steps:

Halve or quarter the tomatoes so that they are all roughly the same size, and place them in a large mixing bowl.
Mix the za'atar with 1 1/2 tablespoons of olive oil, and set aside.
To the bowl with tomatoes, add the pomegranate seeds, sliced pepper and onion, the herbs, lemon juice, the remaining 2 tablespoons of oil and 1 teaspoon of salt. Gently mix the salad, then transfer it to a large shallow bowl or serving platter, and dot it with the cheese. Drizzle the za'atar mixture over the salad and serve.

Nutrition Facts : @context http, Calories 145, UnsaturatedFat 8 grams, Carbohydrate 7 grams, Fat 12 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 399 milligrams, Sugar 4 grams

TOMATO AND MINT SALAD WITH POMEGRANATE DRESSING

Tomato and Mint Salad With Pomegranate Dressing image

I was looking for a recipe for a wonderful salad with walnuts and pomegranate molasses dressing that we had in Turkey, and this was the closest I found. I was not too religious about removing seeds from the tomatoes though, and it was a little too watery, so next time I will be more careful. But the taste was good, very refreshing. You can also add some bulgur to it, if you want the salad to be a little heavier (in Turkey I had it both with and without bulgur).

Provided by Vlada

Categories European

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 1/4 lbs plum tomatoes, halved, seeded, cut into 1/2-inch cubes
1 cup diced seeded anaheim chili (also known as california chilies, available at many supermarkets and at Latin markets)
1 cup diced seeded peeled cucumber
1 cup fresh mint leaves
3/4 cup chopped green onion
1/2 cup walnut pieces
1 jalapeno chile, seeded, diced
3 tablespoons chopped fresh Italian parsley
1/4 cup pomegranate molasses (a pomegranate syrup, available at some supermarkets, at Middle Eastern markets, and online from adri)
2 tablespoons extra virgin olive oil

Steps:

Combine first 8 ingredients. Whisk pomegranate molasses and oil in small bowl. Season with salt and pepper; toss.

Nutrition Facts : Calories 212.3, Fat 16.8, SaturatedFat 1.9, Sodium 17.3, Carbohydrate 14.8, Fiber 4.6, Sugar 7, Protein 5.1

Tips:

Choose ripe, juicy tomatoes for the best flavor.
Use fresh mint leaves for a refreshing taste.
Pomegranate molasses adds a sweet and tangy flavor to the dressing.
Add some crumbled feta cheese or goat cheese for a savory touch.
Serve the salad immediately or chill it for later.

Conclusion:

This tomato and mint salad with pomegranate dressing is a refreshing and flavorful side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a quick and easy salad, give this one a try!