Tomato, Parsley, and Walnut Salad with Pomegranate Molasses
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.
- 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
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.
Would you like new recipes and stories every week? Please Follow Us.