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Yotam Ottolenghi’s Tomato and Pomegranate Salad

cooking.nytimes.com
  • 30 minutes
  • Serves 6

INGREDIENTS

2 pints

cherry tomatoes

2 tsp

za'atar

3 1/2 tbsp

olive oil

1

seeds from pomegranate

1/2

bell pepper

1/2 small

onion

1/3 cup

basil leaves

1/3 cup

mint leaves

1 1/2 tsp

lemon juice

1 serving

flaky sea salt

3 1/2 oz

feta cheese