Gavurdağı Salad with Hicaz Pomegranate and Toasted Walnuts
Traditional Turkish Gavurdağı salad of finely diced heirloom tomatoes, cucumbers, and peppers crowned with juicy ruby Hicaz pomegranate seeds, crushed walnuts, and pomegranate molasses.
Ingredients
Ingredients
Step-by-Step Method
Dice Vegetables
Peel tomatoes and finely dice along with cucumbers, red onions, and green peppers into tiny uniform cubes.
Extract Pomegranate
Halve the fresh pomegranate and tap the back with a wooden spoon to dislodge the ruby seeds.
Whisk Dressing
Whisk together pure pomegranate molasses, extra virgin olive oil, sumac, and sea salt in a small bowl.
Toss
Place the diced vegetables in a serving bowl. Pour over the dressing and toss gently.
Garnish
Generously top with the vibrant pomegranate seeds and crushed toasted walnuts. Garnish with fresh mint leaves and serve.
Chef's Tips & Tricks
Dice all vegetables into tiny, uniform cubes (brunoise). Dress with thick authentic pomegranate molasses and cold-pressed olive oil just before serving to keep the walnuts crisp.