This sweet and savory salad is great on its own, but could be used as a topper for some greens or fish. My eagle eyed mother, who kindly proofs and willingly tastes all my recipes, likes the sorghum for sweetener and the addition of all spice as she enjoys nutmeg and cloves.
4 cups diced tomatoes. For the best taste, use a variety of tomatoes
1 diced red pepper
1 small red onion, diced
2 cloves garlic, crushed
1/2 teaspoon all spice
3 teaspoons white wine or rice vinegar
2 tablespoons sorghum, molasses or honey
seeds of a pomegranate
1/2 cup fresh herbs like parsley
1/4 cup olive or other oil
Mix everything except the produce together. Arrange produce on a large plate. Drizzle with oil mixture.
