• Fresh and healthy (Mark Roper)Source: Mark Roper



Skill level

Average: 3.1 (43 votes)


  • 2 cups loosely packed fresh oregano leaves
  • 250 g mixed tomatoes, halved and quartered
  • ½ red onion, thinly sliced
  • sumac, pomegranate molasses (see Note) and extra virgin olive oil, to serve



  • 80 ml (⅓ cup) extra virgin olive oil            
  • 60 ml (¼ cup) lemon juice

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Serves 4 as part of a mezza spread 

Wash oregano leaves and dry well.

To make dressing, whisk ingredients together in a bowl and set aside.

Place oregano leaves in a serving bowl. Add tomatoes, onion and dressing and toss to combine. Serve sprinkled with sumac and drizzled with molasses and olive oil.


• Pomegranate molasses is from delis and Middle Eastern food shops.


Photography Mark Roper


As seen in Feast magazine, November 2013, Issue 26. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.