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A bright, bracing tomato salad that pops with the tart flavor of pomegranate
Turkish Tomato and Onion Salad with Olive Oil and Pomegranate Molasses
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This is our version of the bright, bracing salad that we had in Manzara Restaurant in Söğüt, Turkey. The dish often is part of a Turkish meze spread, but we think it also is an ideal accompaniment to just about any type of grilled meat or kebabs. The salad comes together easily, but it’s important to use ripe, flavorful tomatoes. We find cocktail tomatoes (sometimes sold as Campari tomatoes) to be dependably sweet and tasty no matter the season. Also, look for pomegranate molasses made without sugar (check the label), as its flavor is fruitier and more nuanced than brands containing added sweetener.
4
Servings
Tip
Don’t bypass the step of allowing the onion to marinate in the pomegranate molasses-lemon mixture. The acidity mellows the allium’s pungency. It’s also important to allow the salad to stand at room temperature for about 15 minutes before serving to allow the tomatoes to soften slightly and to give the flavors a chance to meld.
45 minutes
20 minutes active
½ medium white onion, thinly sliced
3 tablespoons pomegranate molasses
2 tablespoons lemon juice
Kosher salt and ground black pepper
⅓ cup extra-virgin olive oil
1½ pounds cocktail tomatoes, cored, each cut into 6 wedges
2 teaspoons dried mint (optional)
1 cup lightly packed fresh flat-leaf parsley, torn
½ cup lightly packed fresh dill, minced
Ingredients
-
½
medium white onion, thinly sliced
-
3
tablespoons pomegranate molasses
-
2
tablespoons lemon juice
-
Kosher salt and ground black pepper
-
⅓
-
1½
pounds cocktail tomatoes, cored, each cut into 6 wedges
-
2
teaspoons dried mint (optional)
-
1
cup lightly packed fresh flat-leaf parsley, torn
-
½
cup lightly packed fresh dill, minced
Directions
-
01In a large bowl, combine the onion, pomegranate molasses, lemon juice and 1 teaspoon each salt and pepper; let stand for 10 minutes.
-
02To the onion mixture, add the oil and whisk to combine. Add the tomatoes, mint (if using), parsley and dill, then toss. Let stand at room temperature for about 15 minutes. Taste and season with salt and pepper, then transfer to a serving bowl.
Tip: Don’t bypass the step of allowing the onion to marinate in the pomegranate molasses-lemon mixture. The acidity mellows the allium’s pungency. It’s also important to allow the salad to stand at room temperature for about 15 minutes before serving to allow the tomatoes to soften slightly and to give the flavors a chance to meld.
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