Tomato, Cucumber, and Walnut Salad
Finely diced tomatoes, cucumbers, peppers, onion, parsley, and walnuts are dressed with sumac and tangy pomegranate molasses.
By Moow Editorial ·
- Ripe, juicy tomatoes and a very fine, even dice give this salad its characteristic texture.
- Add chopped scallions or lemon juice, or peel the tomatoes and cucumbers, if desired.
- Serve in lettuce cups if desired, and adjust the olive oil and pomegranate molasses to taste.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 6 side servings
- Prep time: 15 minutes
- Cook time: 0 minutes
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 6 side servings.
- Calories: 260 kcal
- Protein: 5 g
- Carbohydrates: 18 g
- Fat: 20 g
- Fiber: 4 g
- Sodium: 401 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.
Salad
Have these measured and ready before you begin.
- 4 large tomatoes
- 1 large red onion
- 2 medium çarliston, Anaheim, or Cubanelle peppers
- 2 medium cucumbers
- 100 g (3.5 oz; about 1 U.S. cup) walnut pieces
- 1/2 bunch flat-leaf parsley
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons pomegranate molasses
- 2 teaspoons (10 ml) ground sumac
- 1 teaspoon salt
- 1 tablespoon fresh lemon juice
Directions
1. Wash and trim all the produce, and shell the walnuts if necessary.
2. Dice the tomatoes, cucumbers, and red onion very finely and place them in a deep salad bowl.
3. Halve and seed the peppers, cut them into tiny cubes, and finely chop the parsley; add both to the bowl.
4. Whisk the olive oil, pomegranate molasses, sumac, and salt together in a small bowl.
5. Toss the vegetables with the dressing, transfer to a deep serving dish, and top with the walnuts just before serving.
Sources
Contains tree nuts. Wash all produce well, keep fingers clear while finely dicing, and refrigerate leftovers within 2 hours.