If you haven’t tried Gaziantep’s magnificent Gavurdağı salad, you are missing a lot. Although the salad is from far away, you can easily prepare it in your kitchen with this recipe. Just make sure you have some bread to dip in the sauce.
Origins of the Gavurdağı Salad
Turkish Gavurdağı Salad is named after a mountain in Eastern Turkey. The mountain now has a new name as “nur” which means light, but the salad has kept its original name.
This juicy tomato and walnut salad is always on the menus of kebab restaurants.
Ingredients of the Gavurdağı Salad
- Tomato: is the most important player in this salad. This salad is at its best when the tomatoes are mature, in season and flavorful. About 300 grams (11 oz) of tomatoes (2-3 depending on the size) is necessary. No need to peel the tomatoes, make sure to chop into tiny cubes.
- Cucumber: Some prefer not to add cucumbers, I find it refreshing. Peeling is up to you. Chop it into small pieces like the tomatoes.
- Onion: 1 small onion, chop to tiny pieces.
- Parsley: 5-6 stalks of parsley, chopped well.
- Fresh pepper: Seeds taken out and chopped into tiny pieces. I used orange peppers, any color will do.
- Spring onions: 2 thin ones will be enough if available. Chopped into thin slices.
- Walnuts: Crushed and sprinkled all around. Save about a tablespoon for garnishing.
- Garlic: 1-2 garlic cloves, crushed and minced.
Dressing of the Gavurdağı Salad
You can just add all the dressing on top of the salad and mix, or prepare the dressing in a small bowl mix and drizzle over the salad.
Make sure to mix the salad after adding the dressing, making sure the dressing is well absorbed by the other ingredients and the tomatoes start leaving out their juice.
It is better to prepare this salad at least an hour before serving to leave time for it to chill and blend.
You cannot keep this salad too long as the onions will become sour. Once ready chill in the fridge for a while and then serve.
Gavurdağı Salad is very easy to make and is a perfect companion of kebab and grilled meat dishes. I often prepare it to side an Authentic Turkish Pide Recipe With Meat or an Easy and Light Chicken Alfredo Pasta.
Sprinkle with spared walnuts and sumac just before serving. Serve with bread slices and perhaps a spoon. This salad might steal the role from the main course with its color and juice. Actually, you can eat this salad by itself with a slice of bread just out of the oven as it will make a perfect meal.
Enjoy.
Turkish Tomato and Walnuts Salad
Ingredients
Salad
- 300 grams tomatoes (2-3) finely cubed
- 150 grams cucumber (½ – 1) finely cubed
- 1 small onion finely cubed
- 2 spring onions finely diced (optional)
- 1 small pepper finely cubed
- 5-6 stalks parsley finely cubed
- 75 grams walnuts chopped
- 1 garlic clove crushed
Dressing
- 2 tablespoons olive oil extra virgin
- 2 tablespoons pomegranate sauce
- 1 teaspoon salt to taste
- 1 teaspoon sumac optional
- ½ teaspoon red pepper flakes
- 1 pinch black pepper
- ½ teaspoon dry mint or chopped fresh mint
- ½ lemon’s juice
Instructions
Salad
- Chop the cucumber and tomatoes to nut sizes.
- Chop the onions and garlic
- Chop the parsley.
- Chop the walnuts to half the size of nuts.
- Take out the seeds of the peppers and chop.
- Save about a tablespoon of the walnuts for the top. Mix all the rest in a bowl.
Dressing
- Add all the dressing ingredients in a bowl, mix well and pour on to the salad. Mix well but gently. Keep in fridge to chill before serving.
- Garnish with the spared walnuts and serve.
Notes
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