Tomato and Pomegranate Salad
['1 1/3 cups/200 g red cherry tomatoes, cut into 1/4-inch/5-mm dice', '1 1/3 cups/200 g yellow cherry tomatoes, cut into 1/4-inch/5-mm dice', '1 1/3 cups/200 g tiger or plum tomatoes, cut into 1/4-inch/5-mm dice', '18 ounce/500 g medium slicing tomatoes (about 5), cut into 1/4-inch/5-mm dice', '1 red pepper, cut into 1/4-inch/5-mm dice (1 cup/120 g)', '1 small red onion, finely diced (rounded 3/4 cup/120 g)', '2 cloves garlic, crushed', '1/2 teaspoon ground allspice', '2 teaspoons white wine vinegar', '1 1/2 tablespoons pomegranate molasses', '1/4 cup/60 ml olive oil, plus extra to finish', '1/2 teaspoon salt', '1 large pomegranate, seeds removed (1 cup/170 g seeds)', '1 tablespoon small oregano leaves']
Mix together all the tomatoes, the red pepper, and the onion in a large bowl and set aside.
In a small bowl, whisk together the garlic, allspice, vinegar, pomegranate molasses, olive oil, and a scant 1/2 teaspoon salt until well combined. Pour this over the tomato mixture and gently mix.
Arrange the tomato mixture and its juices on a large, flat plate. Sprinkle the pomegranate seeds and oregano over the top. Finish with a drizzle of olive oil and serve.
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