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Turkish Tomato and Onion Salad with Olive Oil and Pomegranate Molasses
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.
medium white onion, thinly sliced
tablespoons pomegranate molasses
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