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Buffalo mozzarella and tomato salad with pomegranate-sumac dressing



4 small white Arabic breads
1 tbsp. olive oil
1 tsp sumac
100g skinned almonds
150g baby salad leaves
120g cherry tomatoes, halved
150g ball buffalo mozzarella
50g pomegranate seeds

For the dressing:
3 tbsp. pomegranate molasses
1 tbsp. runny honey
2 tsp Dijon mustard
1 tsp sumac
6 tbsp. extra virgin olive oil


Preheat the oven to 200˚C, gas mark 6. Cut the Arabic bread into roughly 2cm pieces and put in a large bowl. Drizzle with 1 tbsp. olive oil and sprinkle over 1 tsp sumac. Turn to coat. Tip onto a large baking tray and cook for 8-10 minutes, until crisp and golden. Leave to cool.

Set a dry frying pan over a medium heat. Add the almonds, season generously with salt and black pepper and toast for 6-8 minutes, shaking the pan often, until the nuts are golden.

In a small bowl whisk together the pomegranate molasses, honey, mustard and sumac. Season, then gradually add the olive oil, whisking continually. Pour into a small bowl.

Tear the mozzarella into pieces. Arrange the baby salad leaves on a large plate or platter and top with the tomatoes, Arabic bread croutons, almonds and pomegranate seeds. Add the mozzarella, drizzle with the pomegranate dressing and serve.

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