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5 from 3 votes

Gavurdagi Salad - Turkish Tomato Walnut Salad

Gavurdagi Salatasi is a Turkish tomato and walnut salad with a tangy pomegranate molasses dressing. It is ready in 10 minutes with no cooking, and it goes with anything grilled.
Prep Time10 minutes
Total Time10 minutes
Course: Salad, Side Dish
Cuisine: Mediterranean, Middle Eastern, Turkish
Diet: ,
Servings: 4 people
Calories: 162kcal
Author: Ayla Clulee

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)
US Customary - Metric

Instructions

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 and deseed the cucumber, and cut it into small cubes. 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.

Combine and Garnish

  • 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

  • Use the ripest, juiciest tomatoes you can find. They make or break this salad.
  • Dice everything small and the same size, so every spoonful gets a bit of each ingredient.
  • Rub the diced onion with a pinch of salt and squeeze it before adding. It softens the raw bite.
  • Toast the walnuts in a 150° C - 302° F oven for 10 minutes, and add them just before serving so they keep their crunch.
  • Buy pomegranate molasses made from 100% pomegranate. A balsamic glaze is the closest substitute.
  • The dressing can be made a day ahead and kept in the fridge.
  • Eat the salad freshly made. The vegetables release their juices as it sits, and it turns watery after a few hours.
  • For a nut-free version, leave out the walnuts or swap them for pecans.
  • The salad is naturally vegan and gluten free.

Nutrition

Calories: 162kcal | Carbohydrates: 15g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 687mg | Potassium: 445mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1164IU | Vitamin C: 23mg | Calcium: 33mg | Iron: 1mg