Prep 20 mins
Cook 0 mins
I was looking for a recipe for a wonderful salad with walnuts and pomegranate molasses dressing that we had in Turkey, and this was the closest I found. I was not too religious about removing seeds from the tomatoes though, and it was a little too watery, so next time I will be more careful. But the taste was good, very refreshing. You can also add some bulgur to it, if you want the salad to be a little heavier (in Turkey I had it both with and without bulgur).
- 566.99 g plum tomatoes, halved, seeded, cut into 1/2-inch cubes
- 236.59 ml diced seeded anaheim chili (also known as california chilies, available at many supermarkets and at Latin markets)
- 236.59 ml diced seeded peeled cucumber
- 236.59 ml fresh mint leaves
- 177.44 ml chopped green onion
- 118.29 ml walnut pieces
- 1 jalapeno chile, seeded, diced
- 44.37 ml chopped fresh Italian parsley
- 59.14 ml pomegranate molasses (a pomegranate syrup, available at some supermarkets, at Middle Eastern markets, and online from adri)
- 29.58 ml extra virgin olive oil
- Combine first 8 ingredients. Whisk pomegranate molasses and oil in small bowl. Season with salt and pepper; toss.
I love pomegranate molasses and it really shone in this delicious recipe. I used red onion as it's all I had on hand and left out the walnuts to lower the fat content of the dish. I was happy to find a recipe to use a generous amount of my home grown parsley and mint. Thanks for posting-I'll be making this one again soon!