Turkish Spoon Salad

Turkish Spoon Salad is a personal favorite. The crunch from the cucumbers and walnuts, combined with the sweetness of cherry tomatoes and pomegranate molasses, with the spiciness of the red onion, this salad hits. This will be your new favorite.

Prep:
10
minutes
Cook:
0
minutes
TOtal:
10
minutes

Ingredients

Turkish Spoon Salad

Salad:

1 pint cherry tomatoes, cut in half

¼ cup red onion, finely diced

1 English cucumber, quartered and diced

1 tablespoon parsley, chopped

¼ cup walnuts, chopped

Dressing:

½ Lemon, juice only (about 2 TBSP)

2 tablespoons pomegranate molasses

¼ teaspoon black pepper

½ teaspoon salt

2 tablespoons olive oil


Instructions

Add chopped vegetables, parsley, and walnuts into a medium mixing bowl.  In a separate small bowl, add lemon juice, pomegranate molasses, black pepper, and salt.  Whisk together.  Slowly whisk in the olive oil until well blended.  Pour over salad.  Mix together.  Add additional salt and pepper to taste.  Chill in the fridge for 30 minutes prior to serving.  This salad will keep up to two days but is best served the same day.

When I am making this salad for myself I never chill it. Just dig in. :)

*Note: if you can't find pomegranate molasses you can substitute with an aged balsamic. The overall flavor will not be the same, but it will still be yummy.