Turkish
Gavurdağı Salad
Juicy summer tomatoes, finely chopped cucumber and pepper, abundant herbs, walnuts, and sweet-tart pomegranate molasses form a spoonable Turkish salad. Small, even cuts let every bite carry the full c
4 servings · 25 minutes prep
Ingredients
Ingredients
- 1 pound (450 g) ripe tomatoes, cut into 1/4-inch (6 mm) dice
- 1 Persian cucumber, finely diced
- 1 small green pepper, finely diced
- 1/4 small red onion, finely diced
- 1/2 cup chopped flat-leaf parsley
- 2 tablespoons chopped mint
- 1/2 cup (55 g) toasted walnuts, chopped
- 2 tablespoons (30 ml) extra-virgin olive oil
- 1 1/2 tablespoons (22 ml) pomegranate molasses
- 1 tablespoon (15 ml) fresh lemon juice
- 1/2 teaspoon sumac
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon Aleppo pepper
Directions
Method
- Combine tomatoes, cucumber, pepper, onion, parsley, and mint.
- Whisk oil, pomegranate molasses, lemon, sumac, salt, and Aleppo pepper. Toss with vegetables and rest 10 minutes.
- Fold in walnuts immediately before serving. Spoon some accumulated dressing over each portion.
