Southeastern Anatolia's tomato and walnut salad Gavurdağı is built from coarsely chopped vegetables dressed with pomegranate molasses and olive oil. The precise knife work is what shapes both the salad's texture and its flavour.
Lightly salt the diced tomatoes and let them drain in a sieve for 10 minutes to shed excess liquid.
Chop the green pepper, red onion and parsley to the same coarse size as the tomatoes and add to a large bowl.
Roughly chop the walnuts and add them to the bowl along with the drained tomatoes.
Drizzle over the pomegranate molasses, olive oil, pepper flakes and salt, toss gently, and serve.
After salting the tomatoes, let them drain in a sieve for 10 minutes, or the salad will turn watery as they release their juice. Allergens: contains walnut (tree nut).
Bu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.