Turkish Tomato and Walnuts Salad
Best salad to accompany kebabs.
Servings 1 serving dish
Calories 115kcal
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
Make sure to buy pomegranate sauce and not the pomegranate flavored sauces, it makes a big difference.
Will not keep long as this salad has fresh garlic and onion in it, keep it covered in the fridge for a day.
You can also add fresh chopped mint leaves or chopped dill.
Tomato is the major player, the salad will be best when the tomatoes are mature and in season.