A summer salad that is juicy, fragrant and full of color: ripe tomatoes, tender mozzarella and creamy avocado, finished with a lively pomegranate dressing seasoned with sumac and red pepper flakes. It comes together in minutes and looks especially elegant on the plate, assembled right over the dressing.
Ingredients
- 3 tomatoes
- 1 ball of mozzarella
- 1/2 to 1 avocado
- About 1 dessert spoon lemon juice
- 5 to 6 tbsp olive oil
- 3 to 4 tbsp pomegranate sauce (narsharab)
- A pinch of fresh thyme, parsley, or mint
- 1 dessert spoon sumac
- 1/2 dessert spoon red pepper flakes
- Salt, to taste
- 1 garlic clove (optional)
- 1 small red onion (optional)
How to make
- Make the dressing: pour the olive oil, pomegranate sauce, and lemon juice onto a wide serving plate. Add a pinch of the herbs you chose, sumac, red pepper flakes, salt, and, if using, finely chopped garlic. Stir gently right on the plate.
- Slice the tomatoes, mozzarella, and avocado into even rounds or slices. If using red onion, cut it into thin half-moons; to tame the bite, you can soak it in ice-cold water for a couple of minutes, then dry it well.
- Assemble the salad: arrange the tomato, mozzarella, and avocado slices over the dressing, alternating them. Scatter the onion on top if using, and drizzle lightly with the same dressing from the bottom of the plate.
- Let the salad sit for 2 to 3 minutes so the flavors meld, then serve immediately.
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
📹 Watch video recipe in our Telegram channel
Tips and variations
- No pomegranate sauce? Use balsamic glaze, or simmer pomegranate juice down to a syrup with a pinch of salt and a few drops of lemon.
- Choose herbs to suit the mood: thyme adds a savory note, mint brings freshness, parsley keeps it softer and greener.
- Without sumac: add a pinch of lemon zest or a little extra lemon juice for brightness.
- Cheese swap: burrata or soft feta also work well, though feta will bring more salt and tang.
- How to pick an avocado: it should give slightly under gentle pressure without feeling mushy; the skin should be free of dark dents.
- To serve: delicious with crusty baguette or thin toasts for mopping up the dressing left on the plate.
Nutritional value
| Serving | 1 of 3 |
|---|---|
| Calories | ≈ 440 kcal |
| Protein | ≈ 10 g |
| Fat | ≈ 38 g |
| Carbs | ≈ 24 g |
| Fiber | ≈ 5 g |
| Sugars | ≈ 15 g |
| Sodium | ≈ 350 mg |
FAQ
What can I use instead of pomegranate sauce if I don’t have any?
Use balsamic glaze, or simmer balsamic vinegar until syrupy with a drop of honey and a little lemon juice. You can also reduce pomegranate juice until thick.
Can I make this salad ahead of time?
Prepare the dressing and sliced onion in advance and keep them separate. The tomatoes, mozzarella, and especially the avocado are best sliced just before serving to keep everything fresh and prevent the avocado from browning.
Do I have to add sumac and red pepper flakes?
No, but they give the salad its signature tang and a gentle heat. If you skip the sumac, add a little lemon zest; for heat, substitute a pinch of paprika or chili to taste.