Green Olive Salad
Green olives, tomato, parsley and spring onion in a tangy pomegranate and lemon dressing.
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Tomato and Walnut Salad
Gavurdağı Salatası
Finely diced tomatoes and onion with walnuts, sumac and a sweet-tart pomegranate dressing.
- Prep
- 15 min
- Cook
- 0
- Rest
- 30 min
- Total
- 45 min
- Servings
- 4
Ingredients
- 3 Medium tomatoes
finely diced
- ½ Small onion
finely chopped
- 1 Spring onion
finely chopped
- 1 clove Small garlic clove
finely chopped
- 2 tbsp Parsley
finely chopped
- 16 Walnut halves
10 finely chopped; 6 coarsely chopped for serving
- 2 tbsp Olive oil
- 1 tbsp Lemon juice
- 1 ½ to 2 tbsp Pomegranate molasses
- ½ tsp Ground sumac
- ½ tsp Turkish red pepper flakes
- Table salt, to taste
- Black pepper, to taste
Method
Combine the tomatoes, onion, spring onion, garlic, parsley and the 10 finely chopped walnut halves.
Stir in the olive oil, lemon juice, pomegranate molasses, sumac and red pepper flakes. Season with salt and black pepper. Let stand for at least 30 minutes so the juices mingle.
Scatter the remaining 6 coarsely chopped walnut halves over the salad just before serving.
Cooking guidance
Dice the vegetables finely by hand so they stay distinct. Let the dressed salad stand before adding the reserved walnuts, keeping their crunch for serving.
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