Gavurdagi Walnut Tomato Salad

By keeping the walnuts to a healthy portion and using pure sugar-free pomegranate molasses, we preserved the signature crunch and rich flavor of this classic Gaziantep salad while keeping it light.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 4 medium ripe tomatoes (peeled and very finely diced) · 162 kcal in the whole recipe
• 3 green chili peppers (very finely chopped) · 24 kcal in the whole recipe
• 1 medium red onion (very finely chopped) · 44 kcal in the whole recipe
• 60g walnuts (finely chopped) · 392 kcal in the whole recipe
• Half bunch of fresh parsley (finely chopped) · 11 kcal in the whole recipe
• 2 tablespoons extra virgin olive oil · 234 kcal in the whole recipe
• 2 tablespoons pure pomegranate molasses · 88 kcal in the whole recipe
• 1 tablespoon fresh lemon juice · 3 kcal in the whole recipe
• 1 teaspoon sumac
• Half teaspoon salt

Method

1. Rub the very finely chopped red onion with sumac and salt to soften it.

   

2. Peel the tomatoes and dice them, along with the green peppers and parsley, as finely as possible, then place them in a large bowl.

   

3. Add the softened onions, olive oil, lemon juice, and pomegranate molasses to the vegetables and mix well.

   

4. Transfer the salad to a serving platter, sprinkle the chopped walnuts on top, and serve.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.