Nuts feature heavily in Turkish salads and this is no exception. If you don’t have pomegranate molasses, use balsamic vinegar in the dressing instead.
400g variety of tomatoes, chopped and drained
50g walnuts, roughly chopped
3 tablespoons flat-leaf parsley, chopped
1 tablespoon olive oil
1 teaspoon pomegranate molasses
freshly ground black pepper
lemon juice or sumac, (optional)
Put the tomatoes in a bowl and add the walnuts and parsley. Drizzle with the oil and molasses, season lightly and toss gently. Taste and add more pomegranate molasses or, for a sharper salad, a little lemon juice or a dusting of sumac, if you have some to hand.
From Istanbul by Rebecca Seal.