This healthy yet delicious Gavurdagi Salatasi (Tomato and Walnut Salad) is a traditional Mediterranean dish made with tomatoes, cucumbers, onions, and walnuts. This refreshing and colorful salad is full of different textures and flavors and goes perfectly with all sorts of meat-based or seafood dishes.
The main characteristic is that the veggies are cut into quite small cubes. Apart from some cutting labour, the recipe is quite easy and quick to put together.
Why This Recipe Works?
- This healthy yet delicious Turkish salad is very easy to make and ready in just 10 minutes.
- You can serve this refreshing salad with many dishes such as Spinach Borek (Ispanakli Borek), Creamy Shrimp Risotto With Peas, Vegan Moussaka with Aubergine or Chorizo and Prawn Pasta.
- All you need is a few fridge&pantry ingredients to make this vegan salad.
Ingredients and Substitutes
- 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 flavour. 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.
- Pomegranate molasses - One of the main ingredients of Tomato and Walnut Salad is the pomegranate molasses which is a very popular ingredient in Turkey. It adds an amazing tangy and sweet flavour to the salads. You can buy them from Middle Eastern markets, or you can find them on . Just make sure that the molasses is natural and made of 100% pomegranate seeds as some alternatives tend to add sugar or other additives.
- Lemon juice - It is the perfect element that adds freshness to the salads and is commonly used in dressings. Use freshly squeezed lemon juice, not the 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 flavour. Lightly toast them in a 150 °C preheated oven for 10 minutes for a nuttier flavour.
How to Make Tomato and Walnut Salad (Gavurdagi Salatasi)?
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. Pomegranate molasses is a popular ingredient in Middle Eastern, Turkish and Mediterranean cuisines, which is made by boiling and reducing pomegranate juice. It adds a sweet and sour flavour to the salads and dishes. You can substitute the pomegranate molasses with balsamic glaze. However, I highly recommend buying a bottle of pomegranate molasses and using it as a salad dressing.
- 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 into 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 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.
For more healthy vegetarian recipes why not try:
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.
Top Tip From the Chef
This delicious&tangy salad is not suitable to prep in advance as the vegetables will release their juices and it will become very liquid. You can prepare the dressing a couple of days in advance and keep it at room temperature until you need it.
I hope you enjoy the process of making this refreshing Gavurdagi Salad as much as you enjoy eating it!🙂
Bon appétit! / Afiyet olsun!
Gavurdagi Salatasi (Tomato and Walnut Salad)
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)
- 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 small cubes, the same size as cucumbers and then add them into 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 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.
- Cook to a minimum temperature of 165 °F (74 °C)
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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