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Tomato, onion, pepper and pomegranate salad recipe

Tomato, onion, pepper and pomegranate salad recipe

8 ratings

Embrace salad season as the weather gets warmer again. This colourful tomato and pomegranate salad works as a fresh and healthy lunch with crusty bread, or as an easy side to serve with grilled meat, fish, tofu or whatever you fancy. Dish up on a big sharing platter and let everybody dig in. See method

  • Serves 4
  • 15 mins to prepare
  • 220 calories / serving
  • Healthy
  • Vegetarian


  • 3 tbsp extra virgin olive oil
  • 1 tbsp Dijon mustard
  • ½ lemon, juiced
  • 500g mixed tomatoes, halved or quartered if large
  • 1 red onion, thinly sliced
  • 190g sweet mini peppers, sliced
  • 200g reduced-fat salad cheese, crumbled
  • 80g pomegranate seeds
  • ½ x 30g pack fresh basil, leaves picked
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    14g 20%
  • Saturates

    4g 22%
  • Sugars

    10g 11%
  • Salt

    1.2g 21%

of the reference intake
Carbohydrate 12.1g Protein 10.7g Fibre 2.5g


  1. To make the dressing, put the oil, mustard and lemon juice in a bowl and whisk until smooth.
  2. Put the tomatoes, onion, peppers, salad cheese and half the dressing in a large bowl and gently toss to combine.
  3. Transfer to a large serving dish and top with the pomegranate seeds and basil leaves. Season with pepper and serve with the remaining dressing to drizzle over.

See more Salad recipes

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