Tomato Walnut Dish (Print Version)
# Ingredients:
→ Nuts & Dressing
01 -
1 teaspoon sumac
02 -
4 tablespoons pomegranate molasses
03 -
1/4 cup extra virgin olive oil
04 -
1/2 teaspoon salt
05 -
3/4 cup walnuts, roughly chopped
→ Fresh Produce
06 -
1 cup fresh parsley, chopped
07 -
2 Persian cucumbers, diced
08 -
1 white onion, diced
09 -
1 Italian green pepper, diced
10 -
4 plump Roma tomatoes, chopped
# Instructions:
01 -
Grab a big bowl and gently mix the tomatoes, cucumbers, green pepper, onion, parsley, and walnuts. Be careful so you don’t make the veggies mushy.
02 -
In a little bowl, blend the olive oil, sumac, molasses, and salt. Stir it well until it all comes together smoothly.
03 -
Drizzle the dressing onto the salad and toss it lightly. Cover it up and stick it in the fridge for about 30 minutes to let the flavors pop before you enjoy it.
# Notes:
01 -
If you’re using Persian cucumbers, they’re great since they have fewer seeds!
02 -
Go for firm tomatoes – mushy ones can make it too watery.
03 -
No pomegranate molasses? A splash of balsamic vinegar works fine.
04 -
Want more texture? Toss in some extra walnuts.