Delightful Turkish Tomato Salad (Print Version)
# Ingredients:
→ Fresh Produce
01 -
4 juicy Roma tomatoes, roughly chopped
02 -
1 crunchy green Italian pepper, finely diced
03 -
1 white onion, minced into small pieces
04 -
2 Persian cucumbers, cut into bite-size pieces
05 -
1 cup of parsley, finely chopped
→ Nuts & Dressing
06 -
3/4 cup of loosely chopped walnuts
07 -
1/4 cup of high-quality extra virgin olive oil
08 -
4 tablespoons of tangy pomegranate molasses
09 -
1 teaspoon of tart sumac powder
10 -
1/2 teaspoon of salt to taste
# Instructions:
01 -
Toss your chopped tomatoes, diced pepper, minced onion, cucumbers, parsley, and walnuts in a big bowl. Gently stir so the veggies keep their fresh crunch.
02 -
In a smaller bowl, whisk together olive oil, pomegranate molasses, sumac, and salt. Mix until the dressing looks smooth and consistent.
03 -
Pour the dressing over your veggie mixture. Use a spoon to toss it until all of it is coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes so the flavors combine nicely.
# Notes:
01 -
Persian cucumbers are the go-to choice since they have fewer seeds compared to English ones.
02 -
Pick firm, ripe tomatoes. Softer ones might make the salad runny.
03 -
Out of pomegranate molasses? Balsamic vinegar will do in a pinch.
04 -
Love a crunch? Feel free to sprinkle in some more walnuts.