Gavurdağı (tomato–walnut salad)

Step by step

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   1Dice the tomatoes

   5 min

   • Wash produce with drinking-quality water.
   • Cut tomatoes into 5 mm dice with a sharp knife.
   • Keep the juicy flesh; if very watery, leave only the excess puddle behind.
   • Finely dice optional cucumber and pepper to the same size.

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   2Chop onion and walnuts

   4 min

   • Cut onion into very fine 2–3 mm pieces.
   • Roughly chop walnuts to 5–8 mm; keep recognisable pieces, not dust.
   • Chop optional parsley separately.

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   3Mix the dressing

   2 min

   • Whisk oil, lemon, salt and optional pomegranate molasses in the serving bowl.
   • Taste: bright and tart, with a little sweetness if using molasses.
   • Start with half the molasses if your brand is very concentrated.

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   4Toss just before serving

   4 min

   • Add tomato, onion, walnuts and any optional vegetables and herbs.
   • Fold gently, leave 2 minutes, then serve with the juices.
   • Do not dress hours ahead: the tomatoes will collapse and the nuts soften.