Gavurdağı Salad (Turkish Tomato and Walnut Salad)

Name: Gavurdağı Salad (Turkish Tomato and Walnut Salad)
Total time: 25 min
Yield: 4
Ingredients: 2–3 large ripe tomatoes, finely diced; 1 white onion, finely diced; 2 small Persian cucumbers, peeled and finely diced; 1 teaspoon ground cumin; ½ teaspoon ground black pepper; 2 teaspoons salt; 2 garlic cloves, finely grated; Juice of ½ lemon; 4 fresh mint sprigs, leaves finely chopped; ⅔ bunch flat-leaf parsley, finely chopped; 2 handfuls of walnuts (about 1 cup), lightly chopped and crushed; 3 tablespoons pomegranate molasses; 2–3 tablespoons Heraclea Garlic Infused Olive Oil

Written by: Cooks of Heraclea

Time: 25 minutes

Ingredients: 13

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Gavurdağı salad — finely diced Turkish tomato salad with crushed walnuts, herbs, and pomegranate molasses

This is the salad we reach for when tomatoes are at their peak. Everything gets diced fine — ripe tomatoes, white onion, Persian cucumbers — then tossed with crushed walnuts, mint, parsley, and a warm hit of cumin. Pomegranate molasses and our garlic-infused olive oil pull it all together, tangy and rich at once. Let it rest fifteen minutes so the juices pool at the bottom of the bowl, and put bread on the table. Nobody leaves those juices behind.

Ingredients:

2–3 large ripe tomatoes, finely diced
1 white onion, finely diced
2 small Persian cucumbers, peeled and finely diced
1 teaspoon ground cumin
½ teaspoon ground black pepper
2 teaspoons salt
2 garlic cloves, finely grated
Juice of ½ lemon
4 fresh mint sprigs, leaves finely chopped
⅔ bunch flat-leaf parsley, finely chopped
2 handfuls of walnuts (about 1 cup), lightly chopped and crushed
3 tablespoons pomegranate molasses
2–3 tablespoons Heraclea Garlic Infused Olive Oil

Steps:

Place the tomatoes, onion, and cucumbers in a large mixing bowl.
Season with cumin, black pepper, and salt.
Add the garlic, lemon juice, mint, parsley, walnuts, pomegranate molasses, and Heraclea's garlic-infused extra virgin olive oil.
Toss gently to combine, ensuring the ingredients are evenly coated.
Allow the salad to rest at room temperature for 10–15 minutes before serving to let the flavors meld. Serve with a side of bread to soak up all the juices.