In Adana, this juicy salad is served with kebabs and differs from a thick chopped salad. Chop the ingredients coarsely with a knife instead of mincing them with a cleaver. The tomato juice that pools on the plate is part of the salad. Its tartness comes from pomegranate molasses, and its heat comes from isot pepper, a smoky Urfa chile.
Dip the tomatoes in boiling water for 20 seconds and peel them. Cut into 1.5 cm cubes. Do not discard the seeds; they provide the salad’s juices. Place the chopped tomatoes in a large bowl.
Peel and dice the cucumber to the same size. Finely chop the onion, rub it with the sumac, and let stand for 5 minutes. Cut the long green peppers into thin rings.
Coarsely chop the parsley and mint. Do not chop the herbs too finely; visible leaf pieces are part of the salad.
Whisk the pomegranate molasses, olive oil, and isot pepper (smoky Urfa chile) in a small bowl. Stop when the dressing is uniform.
Toss the vegetables and herbs with the dressing. Add the salt and turn the mixture from the bottom up two or three times. Transfer to a serving plate with all its juices.
Add the salt 5 minutes before serving; salting the tomatoes too early draws out all their juice and makes the salad look crushed and lose its texture.
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