Tomato and Mint Salad With Pomegranate Dressing

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).

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1 1⁄4 lbs plum tomatoes, halved, seeded, cut into 1/2-inch cubes
• 1  cup  diced seeded anaheim chili (also known as california chilies, available at many supermarkets and at Latin markets)
• 1  cup  diced seeded peeled cucumber
• 1  cup fresh mint leaves
• 3⁄4 cup  chopped green onion
• 1⁄2 cup walnut pieces
• 1  jalapeno chile, seeded, diced
• 3  tablespoons  chopped fresh Italian parsley
• 1⁄4 cup pomegranate molasses (a pomegranate syrup, available at some supermarkets, at Middle Eastern markets, and online from adri)
• 2  tablespoons extra virgin olive oil

Directions

1. Combine first 8 ingredients. Whisk pomegranate molasses and oil in small bowl. Season with salt and pepper; toss.