This is gorgeous, light, bright and tangy. Thank you to Yotam Ottolenghi.

Serves 4

1/2 lb red cherry tomatoes, cut into 1/4 inch dice
1/2 lb yellow cherry tomatoes, cut into 1/4 inch dice
1/2 lb plum or tiger tomatoes, cut into 1/4 inch dice
4 medium vine tomatoes, cut into 1/4 inch dice
1 red pepper, cut into 1/4 inch dice
1 small red onion, finely diced
2 cloves garlic, crushed
1/2 tsp ground allspice
About 4 oz fresh pomegranate seeds
2 tsp white wine vinegar
2 fl oz olive oil and a little extra to drizzle at the end
1&1/2 tbsp pomegranate molasses
1 tbsp picked fresh small oregano leaves, to garnish
Salt and black pepper

In a large bowl mix together the tomatoes, red pepper and onion and set aside.
In a small bowl whisk the garlic, allspice vinegar, pomegranate molasses, olive oil and 1/3 tsp salt until well combined.
Pour this over the tomatoes and gently mix.
Arrange the tomatoes and the juices on a large flat plate.
Sprinkle over the pomegranate seeds and oregano and finish with a drizzle of olive oil