Tomato Salad with Walnuts and Pomegranate Molasses

Name: Tomato Salad with Walnuts and Pomegranate Molasses
Cuisine: Turkey
Ingredients: Coarse salt (kosher or sea) and freshly ground black pepper; Coarse salt (kosher or sea) and freshly ground black pepper; Coarse salt (kosher or sea) and freshly ground black pepper; 1 to 2 tablespoons pomegranate molasses (narsharab); 2 tablespoons extra-virgin olive oil; ¼ cup finely chopped fresh flat-leaf parsley; ½ small sweet onion, cut into fine dice (about ¼ cup); ½ cup walnuts, coarsely chopped; 2 luscious, red ripe tomatoes, cut into ¼-inch dice, with their juices; 2 luscious, red ripe tomatoes, cut into ¼-inch dice, with their juices; Coarse salt (kosher or sea) and freshly ground black pepper

Preparation info

Difficulty
Easy

Appears in

Planet Barbecue

By Steven Raichlen

Published 2010

About

Here’s a slightly more elaborate tomato salad—made with pomegranate molasses for acidity (see here) and walnuts for crunch—from the Istanbul restaurant Hamdi (see recipe).

Ingredients

2 luscious, red ripe tomatoes, cut into ¼-inch dice, with their juices
½ cup walnuts, coarsely chopped
½ small

Asia
Turkey
Mediterranean
Raw
Vegan
Gluten-free

Method

Place the tomatoes, walnuts, onion, parsley, olive oil, and pomegranate molasses in a nonreactive mixing bowl. Toss to mix, then season the tomato salad with salt and pepper to taste.