Tomato Walnut Turkish Blend (Print Version)
# Ingredients:
→ Fresh Produce
01 -
4 juicy Roma tomatoes, diced
02 -
1 green Italian pepper, cut into small pieces
03 -
1 white onion, finely chopped
04 -
2 Persian cucumbers, cut into cubes
05 -
1 cup parsley, finely diced
→ Nuts & Dressing
06 -
3/4 cup chopped walnuts, broken into pieces
07 -
1/4 cup olive oil, extra virgin
08 -
4 tablespoons pomegranate molasses
09 -
1 teaspoon sumac
10 -
1/2 teaspoon salt
# Instructions:
01 -
Toss the diced tomatoes, chopped Italian green pepper, diced onion, cubed cucumbers, broken walnuts and parsley in a big bowl. Stir everything lightly to keep the veggies crisp.
02 -
Blend the olive oil, pomegranate molasses, sumac and salt in a small container until they're completely mixed together.
03 -
Drizzle the dressing over your veggie mix and gently toss. Wrap it up and stick it in the fridge for half an hour so all the flavors can get friendly with each other before you eat it.
# Notes:
01 -
Persian cucumbers work best since they've got fewer seeds than the English type
02 -
Go for tomatoes that are hard to the touch, mushy ones will make your salad too watery
03 -
Don't have pomegranate molasses? You can swap in some balsamic vinegar instead
04 -
Want more crunch? Just throw in some extra walnuts