Tomato & Walnut Salad (Gavurdagi)

Ingredients 
For the Salad:
•    4 large, ripe but firm tomatoes (or about 2 cups of chopped Roma/Beefsteak tomatoes)
•    1 small white or red onion, very finely diced
•    1 green bell pepper (or 2 small Turkish/Italian green peppers), seeded and very finely diced
•    2 Persian or mini cucumbers (or about 1/2 an English cucumber), very finely diced
•    1 cup flat-leaf parsley, finely chopped
•    1/4 cup fresh mint leaves, finely chopped (optional, but highly recommended)
•    3/4 cup walnuts, coarsely chopped (a mix of finely and coarsely chopped pieces is ideal for texture)
For the Pomegranate Molasses Dressing:
•    4 tablespoons extra virgin olive oil
•    3–4 tablespoons Hirmas Pomegranate Molasses (adjust to your preference for tartness/sweetness)
•    1 teaspoon ground sumac
•    1/2 teaspoon red pepper flakes (Pul Biber) or a pinch of cayenne (optional, for a slight kick)
•    1/2 teaspoon Hirmas Sea Salt (or to taste)
•    1/4 teaspoon black pepper (or to taste)
🔪 Instructions
1.    Chop the Vegetables: The key to Gavurdağı is chopping everything into very small, uniform pieces (about the size of a pea or smaller).Finely dice the tomatoes, onion, cucumbers, and green pepper.Finely chop the parsley and mint.Coarsely chop the walnuts.
2.    Combine the Salad Ingredients: In a large bowl, combine the chopped tomatoes, onion, cucumbers, green pepper, parsley, and mint.
3.    Make the Dressing: In a separate small bowl or measuring cup, whisk together the olive oil, Hirmas Pomegranate Molasses, sumac, red pepper flakes (if using), salt, and black pepper. Taste and adjust the molasses/salt to your liking—it should be a good balance of tangy and sweet.
4.    Dress the Salad: Pour the dressing over the vegetables. Add about half of the chopped walnuts and gently toss the salad until everything is lightly coated.
5.    Rest (Optional but Recommended): Cover the bowl and refrigerate the salad for 10 to 30 minutes. This allows the vegetables to release some juice and the flavors to meld beautifully.
6.    Serve: Transfer the salad to a serving plate or bowl. Garnish generously with the remaining chopped walnuts just before serving.

 Chef's Notes
•    Chopping is Crucial: Take your time to chop the ingredients as finely as possible. This is what differentiates Gavurdagi from a chunky Mediterranean salad.
•    Adjusting the Dressing: Pomegranate molasses varies in sweetness and thickness. Start with 3 tablespoons and add a fourth if you prefer a richer, more tart flavor.
•    Serving: This salad is typically served as a cold appetizer (meze) alongside kebabs, grilled meats, or Turkish flatbread (pide). You will want to use bread to mop up the delicious, tangy juice left at the bottom of the bowl!
Enjoy!