At a glance

Read through the method once, then prep the ingredients in the order listed.

• Yield: 4 servings
• Prep time: 30 minutes
• Cook time: No cooking

For the most consistent result, use the listed weights when available; household measures are rounded.

Estimated nutrition per serving

Serving basis: One serving from the final reviewed yield of 4 servings.

• Calories: 210 kcal
• Protein: 3 g
• Carbohydrates: 20 g
• Fat: 14 g
• Fiber: 4 g
• Sodium: 605 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Ingredients

Have these measured and ready before you begin.

• 3 large tomatoes
• 3 slender green peppers, such as Anaheim or sivri peppers
• 3 garlic cloves
• 6 scallions
• 1/2 bunch parsley
• 2 teaspoons (10 ml) biber salçası (red pepper paste; substitute mild red pepper paste or tomato paste mixed with paprika)
• juice of 1 lemon
• 4 tbsp olive oil
• 2 tbsp pomegranate molasses
• 2 teaspoons (10 ml) dried mint
• 2 tsp pul biber or Aleppo-style red pepper flakes
• 1 tsp fine salt

Directions

1. Whisk the red-pepper paste, lemon juice, olive oil, pomegranate molasses, mint, red-pepper flakes, and salt in a small bowl.

2. Peel and quarter the tomatoes, remove the seeds and watery pulp, and dice the flesh very finely.

3. Seed and finely dice the green peppers. Finely chop the scallions and parsley, and grate the garlic.

4. Combine all the vegetables and herbs with the dressing and mix thoroughly.

5. Chill briefly if desired and serve fresh.

Sources

1. USDA FoodData Central — April 2026 data release