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Tomato salad with pomegranate molasses
Apr. 12th, 2014 08:12 amTomato salad with pomegranate molasses
The first time I had this salad (known as gavurdagi salatasi) in Istanbul, I was staggered by its simplicity. How could a little drizzle of pomegranate molasses transform a simple tomato salad into something so bold and delicious? This salad is really special and makes the perfect accompaniment to any meal. Each time I make it someone asks for the recipe, thinking that the dressing is something special I have conjured up. Nobody guesses that the magic ingredient is pomegranate molasses. For this dish, I like to use baby plum tomatoes or, in summer, lovely yellow and green tomato varieties.
Persiana: Recipes from the Middle East & Beyond
by Sabrina Ghayour
Serves 6 as a side dish
tomatoes 600g
Turkish long peppers 2 green, cut into thin rings, or 1 green pepper, thinly sliced lengthways
large red onion 1, cut in half and thinly sliced into half moons
sumac 2 tsp, plus a little extra to garnish
pomegranate molasses 4 tbsp
sea salt
extra virgin olive oil
walnut pieces 100g, to garnish
If using large tomatoes, chop them into rough 2cm cubes, or, if using cherry or baby plum tomatoes, simply halve them. There is no science or precision to making this salad – you just chop the tomatoes as you like.
Arrange the tomatoes, pepper rings or strips and onion on a flat serving plate.
In another bowl combine the sumac, pomegranate molasses, crushed sea salt to taste and a little drizzle of extra virgin olive oil and give the ingredients a good mix. Drizzle the dressing evenly over the salad. Garnish with the walnuts and a little sprinkling of sumac and serve. Link
