Turkish Tomato Walnut Salad (Print Version)
# Ingredients:
→ Fresh Produce
01 -
4 plump Roma tomatoes, chopped
02 -
1 Italian green pepper, diced
03 -
1 white onion, diced
04 -
2 Persian cucumbers, diced
05 -
1 cup fresh parsley, chopped
→ Nuts & Dressing
06 -
3/4 cup walnuts, roughly chopped
07 -
1/4 cup extra virgin olive oil
08 -
4 tablespoons pomegranate molasses
09 -
1 teaspoon sumac
10 -
1/2 teaspoon salt
# Instructions:
01 -
In a large bowl, combine the chopped tomatoes, diced green Italian pepper, onion, cucumbers, walnuts and parsley. Mix everything together gently to preserve the vegetables' texture.
02 -
In a small bowl, whisk together the olive oil, pomegranate molasses, sumac and salt until well combined.
03 -
Pour the dressing over the salad and toss everything together. Cover with plastic wrap and let it chill in the refrigerator for 30 minutes before serving to allow the flavors to meld together.
# Notes:
01 -
Persian cucumbers are ideal for this salad as they contain fewer seeds than English cucumbers
02 -
Use firm, plump tomatoes - soft ones will release too much juice
03 -
Balsamic vinegar can be used as a substitute for pomegranate molasses
04 -
Feel free to add extra walnuts for more crunch