Tomato Walnut Salad Gavurdag Salatasi Recipe

I absolutely adore this recipe because the burst of fresh, vibrant flavors from the tomatoes and parsley combined with the unique sweet-tartness of the pomegranate molasses make my taste buds dance with joy. Plus, the crunchy walnuts and zesty sumac add an irresistible texture and tang that elevate this salad to gourmet-level deliciousness!

Tomato Walnut Salad, or Gavurdag Salatasi, is a vibrant dish packed with flavor and nutrition. Juicy tomatoes and crunchy walnuts are a marriage made in heaven.

The satisfying texture and healthy fats from the walnuts make this salad a perfect back-to-school snack. And I can hardly contain my excitement about the next part: Pomegranate molasses is not your average ingredient.

A quintessential part of Persian cuisine, this syrupy sweet and vinegary (almost like a balsamic vinegar) sauce adds a delicious layer of flavor to this salad.

Ingredients

Tomatoes:
Full of vitamin C and antioxidants, they contribute freshness.

Walnuts:
Offering crunch, rich in healthy fats and protein.

Pomegranate Molasses:
Imparts a sweet and tart flavor that improves taste.

Sumac:
Imparts a lemony flavor, and is replete with antioxidants.

Extra Virgin Olive Oil:
Offers nutritious fats and a silky texture.

Ingredient Quantities

• 4 medium tomatoes, finely chopped
• 1 medium onion, finely chopped
• 1 cup walnuts, coarsely chopped
• 1/2 cup parsley, finely chopped
• 1/2 cup extra virgin olive oil
• 4 tablespoons pomegranate molasses
• 2 tablespoons sumac
• 1 fresh green chili, finely chopped (optional)
• Salt, to taste
• Black pepper, to taste

Instructions

1. Begin with the vegetable prep work. Take 4 medium tomatoes, and chop them up nice and small. You want to get them to a point where they are mixed-with bowls-ed. That is, you want to almost puree the tomatoes, but you want to stop just short of that. Transfer the really well-diced tomatoes to a large mixing bowl.

2. 1 medium onion should be chopped finely and added to the bowl of tomatoes.

3. To the mixture, add 1 cup of walnuts that have been chopped coarsely.

4. Add 1/2 cup of finely chopped parsley to help brighten the flavors.

5. If you enjoy a little spiciness, take 1 fresh green chili and chop it finely. Then add it to the bowl. This step is not required.

6. In another small bowl, combine 1/2 cup of extra virgin olive oil and 4 tablespoons of pomegranate molasses, and whisk until well combined.

7. Drizzle the dressing made of olive oil and pomegranate molasses over the tomato mixture.

8. Add 2 tablespoons of sumac to the salad to create a flavor that is tart and lemony.

9. Add salt and black pepper to taste, adjusting according to your preference.

10. Combine the ingredients in a mixing bowl. Toss them together until they are well mixed. Serve the Gavurdag Salatasi immediately or let it sit for a few minutes. If you let it sit, cover it with a hem of your choice. Enjoy!

Equipment Needed

1. Chef’s knife
2. Cutting board
3. Large mixing bowl
4. Small bowl
5. Whisk
6. Measuring cups
7. Measuring spoons
8. Mixing spoon or spatula

FAQ

• What kind of tomatoes should I use for this salad?For optimal taste and texture, use ripe, firm tomatoes, such as Roma or vine-ripened varieties.
• Can I substitute the pomegranate molasses?If you cannot find pomegranate molasses, you can mix balsamic vinegar and a bit of honey to achieve a similar sweet and tangy flavor.
• Is the fresh green chili necessary?The fresh green chili is not a must and can be modified to match your spice preference. If you desire a dish with a more subtle heat, feel free to leave it out altogether.
• How can I make this salad ahead of time?All the components of the salad can be prepared ahead of time and mixed just before serving. A word of caution: do not dress the salad until you are ready to serve it. This will keep the salad fresh and prevent it from being too soggy.
• What can be served alongside this salad?This salad goes well with grilled meats, skewered meat cooked over an open flame (kebabs), or as part of a meze platter with assorted appetizers.
• How do I store leftovers?Keep the uneaten salad in an airtight container in the fridge. It tastes best 1 to 2 days after it is made.
• Can I use regular olive oil instead of extra virgin olive oil?If you’re working with something that’s not as flavorful but stands up to the heat, such as regular olive oil or even canola oil, keep in mind the same principles of sautéing that apply to ingredients in the pan also apply to the fat.

Substitutions and Variations

For tomatoes, using cherry tomatoes can bring a sweeter flavor.
Should pomegranate molasses not be available, replace it with a mix of balsamic vinegar and some honey.
Substitute pecans or almonds for walnuts to achieve a different nutty flavor.
When fresh parsley is not available, fresh cilantro can be used as an alternative.
Lemon zest can be used in place of sumac to achieve a citrusy tang.

Pro Tips

– Consider toasting the walnuts briefly in a dry pan over medium heat to enhance their flavor and add a bit of crunch to the salad.
– Use ripe, juicy tomatoes for the best flavor and a slightly sweet note that complements the tartness of the pomegranate molasses and sumac.
– Allow the salad to sit for about 10-15 minutes before serving to let the flavors meld together. This resting period enhances the flavor profile.
– Add a squeeze of fresh lemon juice right before serving for an extra burst of freshness and acidity.
– For an added layer of texture, consider sprinkling some crumbled feta cheese on top of the salad just before serving.