1. In a small jug, whisk ¼ cup pomegranate molasses, 2 tablespoons extra-virgin olive oil and 2 finely chopped eschalots together. 2. In a large bowl, toss 500g sliced mixed ripe tomatoes (we used yellow grape, cherry and vine-ripened) with 100g crumbled feta and 1/3 cup chopped parsley and pomegranate seeds. 3. Drizzle dressing over salad and season to taste. ---------------------------------------------------------------------------
Nutrition
Ingredients
