Ingredients
Vegetables
- 4 roma tomatoes, chopped
- 1 Italian green pepper, diced
- 1 white onion, diced
- 2 Persian cucumbers, diced
Herbs and Nuts
- 1 cup parsley, chopped
- 3/4 cup walnuts, chopped
Dressing
- 1/4 cup extra virgin olive oil
- 4 tbsp pomegranate molasses
- 1 tsp sumac
- 1/2 tsp salt
Instructions
- Combine vegetables and herbs: Place the chopped roma tomatoes, diced Italian green pepper, diced white onion, diced Persian cucumbers, chopped walnuts, and chopped parsley into a large mixing bowl. Mix well to evenly distribute the ingredients.
- Prepare the dressing: In a small bowl, whisk together the extra virgin olive oil, pomegranate molasses, sumac, and salt until well combined, forming a tangy and flavorful dressing.
- Toss and chill: Pour the dressing over the salad mixture. Toss everything thoroughly to coat all the ingredients evenly with the dressing. Cover the bowl tightly with plastic wrap and refrigerate for 30 minutes to allow the flavors to meld before serving.
Notes
- For best flavor, use fresh, ripe roma tomatoes and fresh pomegranate molasses.
- You can toast the walnuts lightly before chopping for added crunch and flavor.
- This salad is best served chilled and consumed within a day for optimal freshness.
- Sumac adds a lemony tartness—if unavailable, a squeeze of fresh lemon juice can be used as a substitute.
- Adjust salt to taste based on the saltiness of other ingredients.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Turkish
- Diet: Vegetarian
