Tomato and Mint Salad With Pomegranate Dressing |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
I was looking for a recipe for a wonderful salad with walnuts and pomegranate molasses dressing that we had in Turkey, and this was the closest I found. I was not too religious about removing seeds from the tomatoes though, and it was a little too watery, so next time I will be more careful. But the taste was good, very refreshing. You can also add some bulgur to it, if you want the salad to be a little heavier (in Turkey I had it both with and without bulgur). Ingredients:
1 1/4 lbs plum tomatoes, halved, seeded, cut into 1/2-inch cubes |
1 cup diced seeded anaheim chili (also known as california chilies, available at many supermarkets and at latin markets) |
1 cup diced seeded peeled cucumber |
1 cup fresh mint leaves |
3/4 cup chopped green onion |
1/2 cup walnut pieces |
1 jalapeno chile, seeded, diced |
3 tablespoons chopped fresh italian parsley |
1/4 cup pomegranate molasses (a pomegranate syrup, available at some supermarkets, at middle eastern markets, and online from adri) |
2 tablespoons extra virgin olive oil |
Directions:
1. Combine first 8 ingredients. Whisk pomegranate molasses and oil in small bowl. Season with salt and pepper; toss.
|
|