Gavurdağı Salatası (Turkish Gaziantep Walnut and Tomato Salad)

Gavurdağı salatası hails from Gaziantep in southeastern Turkey, a chunky tomato and walnut salad brightened with pomegranate molasses and fresh herbs. It’s the salad that shows up alongside grilled kebabs at every Antep table.

Ingredients

• 4 large ripe tomatoes, diced
• 1 green bell pepper, diced
• 1/2 red onion, finely chopped
• 1/2 cup (60g) walnuts, roughly chopped
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh mint, chopped
• 2 tbsp pomegranate molasses
• 3 tbsp olive oil
• 1/2 tsp Aleppo pepper (or paprika)
• Salt, to taste

Instructions

1. Prep the vegetables
   Combine the diced tomatoes, green pepper, and red onion in a large bowl.
2. Add walnuts and herbs
   Stir in the chopped walnuts, parsley, and mint.
3. Make the dressing
   Whisk together the pomegranate molasses, olive oil, Aleppo pepper, and a pinch of salt.
4. Toss and rest
   Pour the dressing over the salad and toss well. Let sit for 10 minutes so the flavors meld before serving.

Serve alongside grilled meats or with warm flatbread for scooping.