Kasik Salad (Finely Chopped Spicy Salad)

Abundant in fresh vegetables, traditional spices, and heart-healthy fats from walnuts and olive oil, this finely chopped salad is a light and nutrient-dense traditional meze.

Ingredients

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

• 3 medium tomatoes (350 g) · 63 kcal in the whole recipe
• 2 small cucumbers (150 g) · 24 kcal in the whole recipe
• 1 green pointed pepper (50 g) · 10 kcal in the whole recipe
• 1/2 red bell pepper (50 g) · 16 kcal in the whole recipe
• 1 small onion (70 g) · 28 kcal in the whole recipe
• 1/2 bunch fresh parsley (25 g) · 9 kcal in the whole recipe
• 5-6 sprigs fresh mint (10 g) · 4 kcal in the whole recipe
• 1 tsp red pepper paste (10 g) · 10 kcal in the whole recipe
• 1 tbsp pomegranate molasses (15 g) · 44 kcal in the whole recipe
• 1 tsp olive oil (8 g) · 71 kcal in the whole recipe
• 1 tbsp finely crushed walnuts (12 g) · 78 kcal in the whole recipe
• 1 tsp sumac, 1/2 tsp salt, and red pepper flakes

Method

1. Finely dice the tomatoes, cucumbers, green pepper, red pepper, and onion into tiny, uniform cubes.

   

2. Chop the parsley and fresh mint very finely, then combine them with the diced vegetables in a bowl.

   

3. In a small bowl, whisk together the pepper paste, pomegranate molasses, olive oil, sumac, salt, and red pepper flakes until smooth.

   

4. Pour the dressing over the vegetables, toss gently to combine, transfer to a serving dish, and garnish with finely crushed walnuts.

   

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