GAVURDAGI SALAD
(Turkish tomato salad)
Ingredients
4 tomatoes diced
1 white (I used Vidalia though) onion
1 Tsp cumin
Nutmeg
1/2 Tsp black pepper
Salt to taste
2-3 cloves garlic minced
Olive oil
Pomegranate molasses (not just flavor) (but I used a blood orange glaze I had)
Chopped parsley
You can add some mint too
Dice your tomatoes and put in large bowl
Dice the onion and place on top of the tomatoes. Add cumin and nutmeg (a pinch)
Add your salt and pepper. This lets the onions lose some liquid.
Let it sit for 5-10 minutes.
Add the pomegranate molasses and olive oil
Add parsley (and mint if you like)
Stir gently. Can be eaten immediately but it’s better if you let it sit for 15-20 minutes.
Now, what you do is you take your crusty bread and dip in the juices. Then take a bite of the salad and follow with the soaked bread.
I didn’t have parsley so I used basil. If you want it a little spicier add red pepper flakes.
Best served in a large shallow ish pan so you can get to the juices. Don’t put on a plate because juice will go everywhere!

What is pomegranate molasses? It is a perfect summer dish!