Bring a medium saucepan of water to a boil. Cut an X in the bottom of the tomatoes, just deep enough to penetrate the skin. Carefully plunge them into the saucepan of boiling water, leaving them in for 10 to 15 seconds. Using a slotted spoon, remove the tomatoes from the water and place them in an ice water bath for 30 seconds to cool. Remove them from the water bath and peel the skin. Cut the tomatoes in half, then scoop out the seeds and discard. Chop the tomatoes.

In a bowl, combine all the ingredients and toss. Transfer to a serving bowl and garnish with the pomegranate seeds. Serve immediately.