Word to the wise.
If you’re going to “paint the town red”…do it with tacos.
And not five two many glasses of champagne, fruity cocktails, and a tequila shot. Mmmkay?
Let’s just say I took this week’s I Heart Cooking Clubs theme a bit too seriously this weekend when I went to a friend’s bachelorette party on Saturday night.
And then let’s also say that I paid a hefty price for it on Sunday. As in, I couldn’t think, eat, or move until 5pm. And I may or may not have been running a fever.
So…that was awesome.
Thank god we had a ton of this taco filling leftover in the fridge so the.boy could have something to eat in-between my orders for “another blanket”, “no blankets”, “water”, “gatorade”, “get away from me”, “come lay down with me”.
Ever and anon.
Such a lucky guy.
Suffice it to say I won’t be doing that again.
Although I will need to make more of this tomato and pomegranate salad because not only did I not get to eat my fair share of it, but it’s just so easy to throw together and perfect for summer. A bunch of chopping and voila. Dinner is served.
One year ago…Rustic Rhubarb Tartlets
Two years ago…Martha Stewart’s Lattice Top Blueberry Pie, Peanut No-Butter Chocolate Chip Cookies, Pesto Cheesecake, Pea, Mint and Parmesan Crostini
Three years ago…Roasted Green Bean and Fennel Pasta Salad
Four years ago…Ricotta Cheesecake, Rosemary Grilled Tuna with Zucchini and Eggplant Relish
I turned what was originally a salad into tacos because I wanted to make it more of a main meal, but you could totally just serve it with or without the beans as a side dish.
Tomato and Pomegranate Salad Tacos with Garlic Dressing
Serves 4-6, adapted from Ottolenghi
- 2 pints heirloom cherry tomatoes, diced
- 4 medium vine-ripened tomatoes, seeded and diced
- 1 red bell pepper, diced
- 1 small red onion, finely diced
- 2 cloves garlic, minced
- 1/2 tsp sumac
- 2 tsp white wine vinegar
- 1 1/2 tbsp pomegranate molasses
- 4 tbsp olive oil
- 1 pomegranate, seeds removed
- 8 oz dried beans, soaked overnight and boiled until tender
- 8-12 corn tortillas
- 2 oz grated cheddar cheese (optional)
- In a large bowl, mix together the tomatoes, pepper, and red onion.
- In a small bowl, whisk together the garlic, sumac, vinegar, pomegranate molasses, olive oil, and 1/2 tsp salt until ell combined. Pour over the tomatoes and gently mix.
- Stir in the pomegranate seeds.
- Heat the corn tortillas in the microwave for 30 seconds and fill with the tomato salad, beans and a bit of grated cheddar cheese.