Ten minutes and a few simple ingredients are all you need to make this vibrant Tomato and Walnut Salad – perfect for using up those summertime tomatoes!
Sometimes, it’s the simplest ingredients that make the most delicious dishes.
In this case, it’s all about the ripest tomatoes, freshest walnuts, and most fragrant parsley. This simple combination is transformed with a vibrant dressing made from just olive oil and two of my favorite import ingredients: sumac and pomegranate molasses!
Just like in my Fattoush Salad recipe, there are two ingredients that you might not find at your local grocery store.
The first is ground sumac, a vibrant spice with a bright, citrus flavor. You can find it at most Halal markets, or do as I do and Amazon Prime the heck out of it.
Once you have some in the house, you’ll find all sorts of uses for it! You can sprinkle over roast vegetables, season homemade pita chips, or make my sumac-roasted chickpea recipe! I also use it as part of the dressing in this tasty (and healthy!) Freekeh Salad.
The second ingredient is Pomegranate Molasses. This stuff is SUPER delicious. It’s thick like a syrup (or, um, like molasses?) and has a robust, tangy flavor. Again, you can grab this on Amazon or in a specialty market. Another option is to use pomegranate juice to make your own!
If you’re absolutely at a loss, you can swap it out for balsamic vinegar reduction. It won’t be exactly the same, but it has a similar thickness and flavor profile.
I absolutely love eating meals made out of lots of small plates because I have an obsession with variety. I love lots of different flavors and textures in a meal; I get super bored eating a whole bowl of a pureed soup!
If you like Tapas, then you’ll love the Turkish version: Mezedes.
For a fun dinner party (or just to mix things up!), whip up a few mezedes, open some wine, and crowd around the dinner table.
Start with these easy recipes:
If you’re looking to add meat to the party, you can’t go wrong with these Mini Turkish Kofte Pitas!
Here’s the Recipe!
- 1 tablespoon extra virgin olive oil
- 2 teaspoons pomegranate molasses (or balsamic vinegar)
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 cups chopped ripe tomatoes
- 1/2 cup walnut halves, roughly chopped
- 3 tablespoons chopped flat-leaf parsley
- 1/8 teaspoon ground sumac
- Whisk together the oil, pomegranate molasses, salt, and pepper in the base of a large serving bowl. Add the tomatoes, walnuts, and parsley to the bowl and toss well. Sprinkle with sumac and serve.
Nutrition InformationYield 4 Serving Size 1
Amount Per ServingCalories 140 Total Fat 12g Saturated Fat 1g Trans Fat 0g Unsaturated Fat 10g Cholesterol 0mg Sodium 72mg Carbohydrates 8g Fiber 2g Sugar 5g Protein 3g