Turkish Tomato Salad with Fresh Herbs

Pomegranate molasses, which is a syrup made by boiling pomegranate juice with sugar and lemon juice, is a staple of Turkish cooking. It lends intense fruity and tangy flavors to this tomato, scallion and herb salad. Serve lots of bread for mopping up the wonderful tart dressing.


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  • Servings: 8
KEY: Spring, Summer, Barbecue/Cookout, Dinner Party, Graduation Party, Middle Eastern, Turkish, Salads, Side Dishes, Fast, Healthy, Make Ahead, Vegetarian, Lunch

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  • 1 1/2 cups (7 ounces) shelled unsalted pistachios or walnuts
  • 1/2 cup pomegranate molasses
  • 1/4 cup extra-virgin olive oil
  • Salt
  • 2 pounds tomatoes, finely chopped, or cherry tomatoes, quartered
  • 4 bunches of scallions (1 pound), finely chopped
  • 2 cups chopped flat-leaf parsley (from two 1/4-pound bunches)
  • 1 cup chopped mint leaves (from one 1/4-pound bunch)
  • 1 medium cucumber—peeled, seeded and cut into 1/2-inch chunks
  • 2 jalapeños, seeded and minced

How to make this recipe

  1. Preheat the oven to 350°. Spread the pistachios on a rimmed baking sheet and toast in the oven for about 8 minutes, or until lightly browned; let cool.
  2. In a small bowl, whisk the pomegranate molasses with the olive oil until blended. Season the dressing with salt.
  3. In a large bowl, toss the tomatoes with the scallions, parsley, mint, cucumber and jalapeños. Add the dressing and toss well. Season with salt. Spoon the salad onto a platter, sprinkle the pistachios over the top and serve.

Make Ahead

The dressing can be made and the vegetables chopped 2 hours ahead. Toss just before serving.


1-cup serving Calories 276 kcal, Total Fat 17.8 gm, Saturated Fat 2.3 gm, Protein 7 gm, Carbohydrates 25 gm.

Contributed By Photo © Tina Rupp Published April 2001

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