tomato, pomegranate, and sumac salad

Welcome to Thursday. It’s partly cloudy.
Meet my five-star cast of tomatoes:

See the pomegranate unleashing its jewels in the wings.

The illustrious sumac brings Turkish tang and intrigue to the stage.The story of the salad is brought to life.
Whistle a happy tune. Sad songs and waltzes aren’t selling this year.

Tomato, Pomegranate, and Sumac Salad
adapted from Silvena Rowe’s Purple Citrus and Sweet Perfume

6-8 ripe plum tomatoes (the variety of tomato species was nice for variance in sweetness/acidity)
seeds from 1 pomegranate
scant 1/4 cup extra virgin olive oil
optional: 1 tbsp honey (Rowe’s recipe calls for pomegranate molasses, which would likely be heavenly, but honey worked nicely.)
1/2 tsp cumin
1 tsp sumac (I found mine at Whole Foods for $3. Sub in a squeeze of lemon juice if it’s not your thing)
1 tsp coarse sea salt

Slice and array tomato slices, sprinkle on pomegranate seeds. Whisk olive oil, honey, cumin, and salt to dress. Sprinkle sumac over the plate at the end. 

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