Turkish Tomato and Walnut Salad (Gavurdağı)

Instructions

1. 1

   Wash all fresh vegetables thoroughly. Dice 400 g tomatoes into tiny 5 mm cubes and place them in a fine mesh strainer over a bowl for 5 minutes to drain excess juice. Peel 150 g cucumber and chop finely. Set aside a large bowl and a dry nonstick skillet.

2. 2

   Finely dice 80 g red onion and 80 g green pointed pepper into matching 5 mm cubes so all vegetables are uniform in size. If the onion feels too sharp, submerge the diced onion in cold water for 3 minutes, then drain and dry thoroughly with paper towels.

3. 3

   Place 80 g raw walnut halves in a dry nonstick skillet over medium heat. Toast for 3 to 4 minutes, shaking the pan regularly until walnuts are warm, fragrant, and light golden brown. Transfer walnuts to a cutting board immediately to cool, then chop coarsely.

4. 4

   In a small bowl, combine 45 ml extra virgin olive oil, 30 ml pomegranate molasses, and 4 g fine salt. Whisk vigorously with a small whisk for 30 seconds until the dressing thickens slightly and turns into a smooth, glossy dark emulsion without separation.

5. 5

   Transfer the drained diced tomatoes, cucumber, red onion, and green pepper into the large salad bowl. Pour the freshly prepared pomegranate dressing over the mixed vegetables. Toss gently with two large spoons for 30 seconds so all pieces are evenly coated.

6. 6

   Spread the salad across a wide serving dish in a shallow layer. Scatter the coarsely chopped toasted walnuts evenly over the entire surface. Serve immediately at room temperature so the vegetables stay fresh and the walnuts remain crunchy.