Gavurdagi Salatasi (Tomato and Walnut Salad) is a healthy yet delicious Mediterranean dish made with tomatoes, cucumbers, onions, and walnuts. It is full of different textures and flavors and goes perfectly with all sorts of meat-based or seafood dishes. All you need is 10 minutes and a few simple fridge ingredients to make this zingy and refreshing salad.
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The main characteristic of Gavurdağı Salatası is that the veggies are cut into quite small cubes. Apart from some cutting labor, the recipe is quite easy and quick to put together.
Why This Recipe Works?
- This healthy yet delicious Turkish Gavurdağ Salatası is very easy to make and ready in just 10 minutes.
- You can serve this refreshing salad with many dishes such as Creamy Shrimp Risotto With Peas, Vegan Eggplant Moussaka, or Chorizo and Prawn Pasta.
- This fresh and zingy Gavurdagi Salad is also perfect as a light lunch along with some crusty bread on the side.
- All you need is a few fridge&pantry ingredients to make this vegan Turkish Tomato salad.
Ingredients and Substitutes
Pomegranate Molasses
One of the main ingredients of Gavurdagi Salatasi (Tomato and Walnut Salad) is pomegranate molasses which is a very popular ingredient in Turkey. It adds an amazing tangy and sweet flavor to the salads such as Baba Ganoush without Tahini, Lebanese Fattoush Salad, and Kisir - Turkish Bulgur Salad.
You can buy them from Middle Eastern markets, or you can find them on Amazon. Just make sure that the molasses is natural and made of 100% pomegranate seeds as some alternatives tend to add sugar or other additives.
You can substitute pomegranate molasses with balsamic glaze. However, I highly recommend buying a bottle of pomegranate molasses and using it as a salad dressing.
- Tomatoes - They are one of the main ingredients for this delicious salad so try to use red and juicy tomatoes. It will make a big difference in taste. They add texture and color to the salad as well as a refreshing flavor. Cherry tomatoes work well too with this salad.
- Cucumber - Although cucumber is not a traditional ingredient for this salad, I like the freshness and texture it adds.
- Red onion - You can omit it or use shallots instead.
- Parsley - It is a great herb to use for salads. You can use both curly and flat-leaf parsley.
- Lemon juice - It is the perfect element that adds freshness to salads and is commonly used in dressings. Use freshly squeezed lemon juice, not bottled ones.
- Olive oil - I use a good quality extra virgin olive oil for salad dressings.
- Walnuts - They add an extra texture and a nutty flavor. Lightly toasting them in a 150° C (300° F) preheated oven for 10 minutes will intensify the nuttiness of the walnuts.
How to Make Gavurdagi Salatasi (Tomato and Walnut Salad)?
Although this is a very easy recipe, you need to follow a few simple steps to achieve the best results:
Prepare the Dressing
Place the lemon juice, extra virgin olive oil, pomegranate molasses, and salt in a small bowl. Whisk to combine and set aside.
Prepare the Vegetables
Peel the cucumbers and deseed them, then cut them into small cubes the same size as tomatoes. You don't need to deseed them if using small cucumbers. Place them in a bowl.
Tomatoes are one of the main ingredients for this delicious salad so try to use red and juicy tomatoes. It will make a big difference in taste. Cut the tomatoes into small cubes, approximately 1-2 cm, and then add them to the bowl.
Chop the onions the same size as the rest of the vegetables then place them together with the tomatoes & cucumbers.
Combine and Garnish
Finely chop the parsley and sprinkle it on top of the vegetables.
Add the dressing to the vegetables and gently stir to combine.
Serve the salad in a large salad bowl or individual small bowls. Finally, garnish the salad with chopped walnuts and a drizzle of pomegranate molasses.
Scroll down to the recipe card for the full, printable recipe!
Top Tips From the Chef
- Tomatoes are one of the main ingredients for this delicious salad so try to use red and juicy tomatoes.
- You can substitute pomegranate molasses with balsamic glaze. However, I highly recommend buying a bottle of pomegranate molasses and using it as a salad dressing.
- Lightly toasting them in a 150° C (300° F) preheated oven for 10 minutes will intensify the nuttiness of the walnuts.
What to Serve with Gavurdağı Salatası?
This refreshing salad pairs perfectly with many dishes such as Inegol Kofte, Shish Tawook (Turkish Chicken Kebab), Baked Turkish Meatballs, Spicy and Creamy Swedish Meatball Pasta, Mushroom and Leek Pie, Lahana Sarmasi - Turkish Cabbage Rolls, Kuru Fasulye, or Islim Kebabi (Aubergine Meatball Wraps).
Recipe FAQs
This delicious&tangy salad is not suitable to prep in advance as the vegetables will release their juices and it will become very liquid. However, you can prepare the dressing a couple of days in advance and keep it at room temperature until you need it.
The best is to eat this delicious salad freshly made as it doesn’t keep well. The vegetables release their juices and it becomes very watery if kept for too long.
Related Recipes
For more healthy, colorful, and delicious salad recipes why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this colorful, refreshing, and healthy Gavurdagi Salad as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet olsun!
Gavurdagi Salatasi (Tomato and Walnut Salad)
Equipment
- 1 whisk
Ingredients
For the Salad
- 4 medium tomatoes
- 1 large cucumber
- ½ red onion
- 1 tablespoon parsley (finely chopped)
For the Dressing
- 1 tablespoon lemon juice
- 2 tablespoon extra virgin olive oil
- 1 ½ tablespoon pomegranate molasses
- ⅔ teaspoon salt (adjust to your taste)
- 5-6 walnut halves (to garnish)
Instructions
- Place the lemon juice, extra virgin olive oil, pomegranate molasses, and salt in a small bowl. Whisk to combine and set aside.
- Peel and deseed the cucumber, and cut them into small cubes (1-2 cm). You don't need to deseed them if using small cucumbers. Place them in a bowl.
- Cut the tomatoes into cubes the same size as cucumbers and then add them to the bowl.
- Chop the onions the same size as the rest of the vegetables then place them together with the tomatoes & cucumbers.
- Finely chop the parsley and sprinkle it on top of the vegetables.
- Add the dressing to the vegetables and give it a good stir until nicely combined.
- Serve the salad in a large salad bowl or individual small bowls. Finally, garnish the salad with chopped walnuts and a drizzle of pomegranate molasses.
Notes
- Tomatoes are one of the main ingredients for this delicious salad so try to use red and juicy tomatoes.
- You can substitute pomegranate molasses with balsamic glaze. However, I highly recommend buying a bottle of pomegranate molasses and using it as a salad dressing.
- Lightly toasting them in a 150° C (300° F) preheated oven for 10 minutes will intensify the nuttiness of the walnuts.
- The best is to eat this delicious salad freshly made as it doesn’t keep well. The vegetables release their juices and it becomes very watery if kept for too long.
- This delicious&tangy salad is not suitable to prep in advance as the vegetables will release their juices and it will become very liquid. However, you can prepare the dressing a couple of days in advance and keep it at room temperature until you need it.
Nutrition
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Ayla
Absolutely gorgeous, and very tasty. Thank you so much
Allison
Everyone loved that amazing salad!
Ayla Clulee
That's lovely to hear dear Allison 🙂
Christina
Easy to make and very tasty.