Tomato and Pomegranate Salad by Sam Sifton, NYT Cooking

Time: 30 minutes
Yield: Serves 6

Get full recipe👇🏻
http://cooking.nytimes.com/recipes/1018121-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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