Ingredients

• 1 1/3 cups/200 g red cherry tomatoes, cut into 1/4-inch/5-mm dice
• 1 1/3 cups/200 g yellow cherry tomatoes, cut into 1/4-inch/5-mm dice
• 1 1/3 cups/200 g tiger or plum tomatoes, cut into 1/4-inch/5-mm dice
• 18 ounce/500 g medium slicing tomatoes (about 5), cut into 1/4-inch/5-mm dice
• 1 red pepper, cut into 1/4-inch/5-mm dice (1 cup/120 g)
• 1 small red onion, finely diced (rounded 3/4 cup/120 g)
• 2 cloves garlic, crushed
• 1/2 teaspoon ground allspice
• 2 teaspoons white wine vinegar
• 1 1/2 tablespoons pomegranate molasses
• 1/4 cup/60 ml olive oil, plus extra to finish
• 1/2 teaspoon salt
• 1 large pomegranate, seeds removed (1 cup/170 g seeds)
• 1 tablespoon small oregano leaves

Instructions

1. Mix together all the tomatoes, the red pepper, and the onion in a large bowl and set aside.
2. In a small bowl, whisk together the garlic, allspice, vinegar, pomegranate molasses, olive oil, and a scant 1/2 teaspoon salt until well combined. Pour this over the tomato mixture and gently mix.
3. Arrange the tomato mixture and its juices on a large, flat plate. Sprinkle the pomegranate seeds and oregano over the top. Finish with a drizzle of olive oil and serve.