Gavurdaği Salatasi - Turkish Tomato Salad With Pomegranate Molasses & Sumac (GF, V)
You might know that I am not a salad lover in general, but I don’t mind them so long as they feature less of green leaves and have something going for them in terms of taste and texture. This Turkish tomato salad, known locally as Gavurdaği Salatasi, is a popular fresh and piquant salad made with easily available ingredients and local flavours.
The salad hails from Gaziantep, and is supposedly named after the Gavur Mountains in South-eastern Turkey. The main ingredient is tomatoes with some onion and peppers, slightly sweet and tart pomegranate molasses, sumac and crunchy walnuts.
This salad can be found as part of the Turkish meze spread (a selection of small dishes served as appetizers before the main meal) and is usually served with the Turkish pide bread, butter and the crumbly Turkish white cheese. Otherwise it is served with kebabs and meat.
Ingredients
- 6 to 8 tomatoes large
- 2 long peppers Turkish , cut into thin rings**
- 1 red onion large
- 1 1/2 tsps sumac , plus a little extra to garnish
- 2 to 3 tbsps pomegranate molasses
- to taste Salt
- extra virgin olive oil Some
- 1/8 cup walnut pieces, toasted lightly
- 1 tbsp flat leaf parsley chopped (fresh coriander is good too)
Instructions
- Chop the tomatoes (or halve the cherry tomatoes), slice the onion into thin strips, and the peppers in to rings or strips. Arrange them on a flat plate (or in a salad bowl).
- In another bowl, mix together the Sumac, Pomegranate molasses, salt and a drizzle of olive oil. Drizzle this evenly over the salad, then garnish with toasted walnuts bits, and chopped fresh parsley or coriander. Finish off by sprinkling a little Sumac.
- Serve. This recipe should serve 4 to 6 as a side dish.