Turkish cuisine · Salads & Mezze

Gavurdağı Salad

Diced tomatoes with coarsely chopped walnuts, onions and pomegranate molasses — the salad from southeastern Anatolia.

Ingredients · for 4 servings

• 5 ripe tomatoes
• 1 green pointed pepper
• 1 onion
• 100 g walnuts
• 2 tbsp pomegranate molasses (nar ekşisi)
• 4 tbsp olive oil
• 1/2 bunch parsley
• 1 tsp sumac
• Salt

Instructions

1. Cut the tomatoes and pointed pepper into small, even cubes and let them drain in a sieve for 5 minutes so the salad doesn't turn watery.
2. Finely dice the onion and knead it with a pinch of salt and the sumac until it softens slightly and tastes milder.
3. Coarsely chop the walnuts — they should be clearly visible and give some bite, not crumble into powder.
4. Whisk the pomegranate molasses, olive oil and salt into a dressing until it emulsifies slightly.
5. Gently toss the tomatoes, pointed pepper, onion, walnuts and finely chopped parsley with the dressing.
6. Let it sit for 10 minutes and serve the salad chilled alongside kebap or lahmacun.