Cherry Tomato & Pomegranate Salad Recipe – Apple Carrot Crunch

Last Updated on 2 months by Neha Deshmukh

Cherry Tomato & Pomegranate Salad Recipe – Apple Carrot Crunch

Introduction

Oh, this salad! It’s honestly one of those recipes that just happened. I was trying to use up some beautiful cherry tomatoes from the market and ended up throwing in whatever else looked good in the fridge. The result? A burst of fresh, sweet, and slightly tangy flavors that’s become a regular in my kitchen. It’s perfect as a light lunch, a side dish with your favorite Indian meal, or even a refreshing snack on a warm day. You’ll absolutely love how easy it is to make!

Why You’ll Love This Recipe

This isn’t just another salad. It’s a vibrant mix of textures and tastes that’s incredibly satisfying. The sweetness of the pomegranate and cherry tomatoes pairs beautifully with the crisp apple and carrot. Plus, it comes together in under 15 minutes – perfect for when you’re short on time but still want something healthy and delicious. It’s a real crowd-pleaser, trust me!

Ingredients

Here’s what you’ll need to whip up this delightful salad:

• 200 gm cherry tomatoes
• 1 whole pomegranate
• 1 whole apple
• 1 whole carrot
• 3 tbsp chopped coriander leaves
• 1 tbsp olive oil
• Salt and pepper to taste

Ingredient Notes

Let’s talk ingredients! Using the freshest produce really makes a difference here. Look for bright red, plump cherry tomatoes – they’re bursting with flavor.

A good quality extra virgin olive oil is key for that lovely richness. I prefer one with a slightly fruity note. And the pomegranate? Don’t be intimidated! Getting those arils out is worth it for that unique sweet-tart pop.

The combination of pomegranate and cherry tomatoes is just magical, isn’t it? It’s a flavor profile I’ve grown to adore.

Step-By-Step Instructions

Alright, let’s get cooking! It’s super simple, I promise.

1. First, give those cherry tomatoes a good wash and quarter them.
2. Now, carefully deseed the pomegranate and collect those beautiful, ruby-red arils. A little tip: do this over a bowl to catch any splashes!
3. Peel the apple and carrot, then finely chop them into small, uniform pieces. This helps with the overall texture of the salad.
4. In a large mixing bowl, combine the quartered cherry tomatoes, pomegranate seeds, chopped apple, and carrot. Add in those lovely chopped coriander leaves too.
5. Drizzle the olive oil over the mixture, then season generously with salt and pepper to taste.
6. Gently toss everything together until all the ingredients are evenly coated. And that’s it! Serve immediately for the best crunch.

Expert Tips

• Don’t overmix the salad, or the tomatoes might get mushy. A gentle toss is all you need.
• Taste as you go! Adjust the salt and pepper to your liking.
• For an extra burst of flavor, add a squeeze of lemon juice.

Variations

This salad is a great base for experimentation! Here are a few ideas:

• Spice Level: Add a pinch of chili flakes for a little kick. My friend, Priya, loves adding a dash of chaat masala!
• Festival Adaptations: This salad is so refreshing, it’s perfect as a side during festivals like Diwali or Holi. It cuts through the richness of the heavier dishes beautifully.
• Regional Variations: Explore using different varieties of apples – Royal Gala, Fuji, or Granny Smith all work well. I’ve even used a green apple for a more tart flavor.

Serving Suggestions

This salad is incredibly versatile.

• Serve it as a light lunch with a side of roti or naan.
• Pair it with grilled chicken or fish for a complete meal.
• It’s also fantastic as a side dish with your favorite Indian curries.

Storage Instructions

This salad is best enjoyed fresh, as the apple and tomatoes will soften over time. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to a day. Keep in mind the texture won’t be quite as crisp.

FAQs

1. Can I make this salad ahead of time?
   It’s best to assemble it right before serving, but you can prep the ingredients (chop the veggies, deseed the pomegranate) a few hours in advance. Store them separately and combine just before you’re ready to eat.
2. What type of olive oil is best for this salad?
   Extra virgin olive oil is the way to go! It has the best flavor and health benefits.
3. Can I substitute the pomegranate seeds with another fruit?
   Absolutely! You could use grapes, orange segments, or even chopped strawberries.
4. How can I prevent the apple from browning?
   A squeeze of lemon juice will help keep the apple from browning.
5. Is this salad suitable for a picnic?
   Yes, but I recommend keeping the dressing separate and adding it just before serving to prevent the salad from getting soggy.