Gavurdağı Salad

A tangy Gaziantep-style salad of finely chopped tomato, pepper and onion with walnuts, pomegranate molasses and sumac; a must next to grilled meats.

Ingredients

• 450 g tomatoes
• 100 g red onion
• 100 g green peppers
• 40 g parsley (1 bunch)
• 80 g walnuts
• 40 g (3 tbsp) olive oil
• 30 g pomegranate molasses
• 15 g (1 tbsp) lemon juice
• 4 g (1 tsp) sumac
• 3 g (1 tsp) red pepper flakes
• 6 g (1 tsp) salt

Instructions

1. 1

   Dice the tomatoes very small with their skins on, drain off excess juice and place in a large bowl.

2. 2

   Finely chop the red onion, rub it with the sumac and half of the salt and let it sit for 5 minutes.

3. 3

   Seed and finely chop the green peppers; finely chop the parsley.

4. 4

   Roughly chop the walnuts with a knife, leaving some larger pieces.

5. 5

   Whisk the olive oil, pomegranate molasses, lemon juice, red pepper flakes and remaining salt in a small bowl.

6. 6

   Add the onion, peppers and parsley to the tomatoes, pour over the dressing and mix.

7. 7

   Stir in the walnuts just before serving and serve within 10 minutes.

Nutrition

Per serving