Shepherds Salad

This tomato salad has a refreshing taste from the vinaigrette made with pomegranate molasses and the crunchiness that comes from walnuts. It is the most common salad when grilled meat is on the table in Turkey.



3-4      Large tomatoes, diced

1          Cucumber, diced

1          Red Onion, finely sliced

2-3      Spring onions, finely sliced

3 tbs     Fresh Mint, chopped

2 tbs     Flat Leaf Parsley, chopped

1 tbs     Walnuts, toasted and finely chopped (optional)

3 tbs     Extra Virgin Olive Oil

2 tbs     Pomegranate Sauce/ Pomegranate Molasses

½ tsp    Salt

½ tsp    Black Ground Pepper

1 tsp     Dry Mint


Preparation and cooking

The pomegranate molasses is the reduction of pomegranate juice. It is used in Turkish cuisine in place of lemon juice from time to time. It has a tart flavour and thick consistency. Whisk it well with the olive oil before pouring it on the salad. You can substitute lemon juice for the dressing. Also, if you do not have dry mint, you can increase the fresh mint amount by another tablespoon.

Combine the tomatoes, cucumber, red and green onions, mint, parsley, and walnuts in a bowl. In a separate small bowl, whisk olive oil and the remaining ingredients until well blended. Pour the dressing over the salad veggies and toss gently.


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