• Gavurdagi Salatasi

Tomato, Parsley, and Walnut Salad with Pomegranate Molasses

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This salad originates from the southeastern corner of Turkey in the Gaziantep region and is named for a mountain there.  In Turkish, it’s called a Gavurdagi salad (“dag” with a silent “g” means mountain in Turkish).  The combination of tart and sweet in the dressing makes it very special.  It is perfect as a salad on it’s own, as a topping for an open-faced sandwich with hummus and avocado, or as part of a mezze selection.  And best of all, it only takes minutes to put together with a few simple ingredients.

Tomato Salad with Hummus and Avocado

The Recipe   Print

Prep Time: 10 mins
Cook Time: none
Yields: 6 servings

Ingredients

  • 2 large tomatoes or the equivalent in cherry tomatoes, diced
  • a large handful of fresh parsley, chopped
  • 1/2 cup chopped walnuts
  • 2 Tbps olive oil
  • 2 Tbps pomegranate molasses
  • 1 Tbsp lemon juice
  • 1 tsp sumac
  • 1/2 tsp red pepper flakes (optional)
  • salt, to taste

Method

For the salad, place the tomatoes, parsley, and walnuts in a bowl and set aside.  (If you prefer, only mix the parsley and walnuts and leave the tomatoes separate, as in the picture above.  I think the presentation is nicer this way, but tastes the same.) Mix the remaining ingredients for the dressing and pour over the tomato mixture.  Chill and serve.


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