3 tablespoons extra virgin olive oil
2 tablespoons pomegranate molasses (*NOT* grenadine)
2 lbs mixed heirloom tomatoes, sliced 1/4-inch thick (if possible, try to use different colors for a dramatic presentation)
sea salt (original recipes suggests Maldon sea salt but I used French grey sea salt)
1/2 teaspoon fresh cracked black pepper
2 tablespoons fresh greek oregano leaves
1 Whisk together the dressing.
2 Arrange the heirloom tomatoes on a serving platter.
3 Drizzle the tomatoes with the olive oil-pomegranate molasses dressing.
4 Sprinkle lightly with salt and black pepper.
5 Garnish the tomatoes slices with the fresh Greek oregano leaves.
Active Time: 10 Minutes
Total Time: 10 Minutes
Yield: 6 Servings