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<\/a><\/p>\nThis colorful tomato salad is a delicious mix of beefsteak (Coeur de Boeuf), vine-ripened, Roma, cherry, plum, and heirloom tomatoes in all different shapes, colors, and sizes. Using sun-ripened tomatoes is key here! They give you the rich, authentic summer flavor that turns a simple salad into a gourmet treat.<\/p>\n Each tomato variety brings something unique to the bowl:<\/p>\n Mixing these varieties creates an exciting blend of textures and flavors in every bite!<\/p>\n If you love fresh summer tomatoes as much as I do, try these reader favorites on the blog:<\/p>\n A great salad starts with a great dressing! For this colorful tomato salad, I use only top-quality ingredients that bring out the best in fresh tomatoes:<\/p>\n Combining these special pantry staples turns a simple summer salad into an unforgettable dish!<\/p>\n Not only are tomatoes vibrant and delicious, but they are also a nutritional powerhouse! Incorporating fresh summer tomatoes into your diet offers fantastic health benefits:<\/p>\n In Teb-e Sonati, tomatoes have a cold and wet (Sard-o-Tar) temperament. Because of their cooling and hydrating properties, raw tomatoes are ideal for balancing hot and dry temperaments, making them perfect for beating the heat on warm summer days. To balance their naturally cold nature (sardi), traditional practices recommend pairing raw tomatoes with warming ingredients like olive oil, black pepper, onions, or aromatic herbs (just like in this recipe!).<\/p>\n 900 g \/ 2 lbs mixed fresh sunriped tomatoes in various shapes, sizes, and colors (such as beefsteak\/Coeur de Boeuf, cherry, heirloom, green, plum, yellow, and orange)<\/p>\n 1 Shallot or Red Onion, finely sliced<\/p>\n 1 Pomegranate, deseeded<\/p>\n 4 tbsp Extra Virgin Olive Oil<\/a>*<\/strong><\/p>\n 4 tbsp Pomegranate Balsamic Vinegar<\/a>*<\/strong><\/p>\n 2 tbsp fresh Lemon, squeezed<\/p>\n Sea Salt & Pepper: Flor de Sal<\/a>*<\/strong> and lemon pepper<\/a>*<\/strong>, to taste<\/p>\n Fresh Mint: 1 small bunch, coarsely chopped or torn<\/p>\n Wash the tomatoes thoroughly and remove the stems. Cut them into different shapes and sizes to give the salad a fun, rustic look. Slice the large tomatoes, quarter the medium ones, and simply cut cherry tomatoes in half.<\/p>\n Peel the shallot (or red onion) and thinly slice it.<\/p>\n Quarter the pomegranate and remove the seeds.<\/p>\n Wash the fresh mint leaves, pat them dry thoroughly, and pick the leaves off the stems.<\/p>\n In a small bowl or jar, whisk together the extra virgin olive oil, pomegranate balsamic cream, and fresh lemon juice until well combined.<\/p>\n Arrange the tomato slices on a large serving platter or bowl.<\/p>\n Drizzle the freshly made dressing evenly over the tomatoes.<\/p>\n Top with sliced shallots, pomegranate seeds, and fresh mint leaves.<\/p>\n Finish with a gentle sprinkle of Flor de Sal and zesty lemon pepper right before serving!<\/p>\n Befarmayid!<\/p>\n Susan<\/p>\n The items marked with * are affiliate links, referral links. If you buy through this link, I get a small commission. The price stays the same for you and you can easily support my efforts. A big thank you\u00a0\u2665<\/span><\/p>\n<\/a><\/p>\nWHY USE DIFFERENT VARIETIES OF TOMATOES?<\/h2>\n
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<\/a><\/p>\n<\/a><\/p>\nLOOKING FOR MORE FRESH TOMATO RECIPES?<\/h2>\n
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<\/a><\/p>\n<\/a><\/p>\nTHE SECRET TO THE BEST TOMATO SALAD DRESSING<\/h2>\n
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<\/a><\/p>\nHEALTH BENEFITS OF TOMATOES<\/h2>\n
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\n\u0632\u0631\u0686\u06cc\u0646<\/li>\n<\/ul>\nACCORDING TO TRADITIONAL PERSIAN MEDICINE (TEB-E SONATI)<\/h2>\n
<\/a><\/p>\n<\/a><\/p>\nINGREDIENTS FOR COLORFUL TOMATO SALAD<\/h2>\n
INGREDIENTS FOR THE BASE<\/h2>\n
INGREDIENTS FOR THE DRESSING<\/h2>\n
INGREDIENTS FOR THE TOPPING<\/h2>\n
STEP-BY-STEP INSTRUCTIONS<\/h2>\n
PREP THE TOMATOES<\/h3>\n
PREP THE REMAINING FRESH INGREDIENTS<\/h2>\n
MAKE THE DRESSING<\/h2>\n
ASSEMBLE & SERVE<\/h2>\n
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