Tomato Salad with Pomegranate and Preserved Lemon

This week saw the start of cooler air, and, with it, the first of the yellowed leaves began falling from the trees. Local tomato plants are still flourishing with the last rounds of juicy fruit. With much delight, a few of these showed up beauties appeared at work, courtesy of a co-worker-turned-farmer.

We sat down to a bowl of this salad for dinner. It was perfect at the end of a long day, with preserved lemon and pomegranate seeds punctuating the sweet tomatoes.

I made this salad again later in the week for my lunch, using a yellow tomato variation and changing the cut of the preserved lemon (minced it the first time; sliced it thinly the second time). It was one of those dishes where you nod your head silently, in appreciation of the good food you have.



Tomato Salad with Pomegranate and Preserved Lemon
(Makes enough for 2 as a main)

1-2 vine-ripened, tomatoes, roughly chopped
seeds of one pomegranate
1 tsp of preserved lemon, thinly sliced (subst: lemon zest)
1/4 cup walnuts, toasted
1/4 cup parsley, roughly chopped
olive oil

Combine all in a bowl and toss gently.