April 9, 2021

Turkish Spoon Salad

My Mom has given me my adventure for food from various communities and cultures around the world. From a young age, I was given the opportunity to explore the world through food. Though I grew up in a home where German and Mexican food was often served, my Mom also exposed me to so much more. When I get the chance to go home and visit we always head to one of our favorites and get Turkish Spoon Salad. This is truly one of my favorite salads of all time. If you are unable to find Pomegranate Molasses you can substitute balsamic, but I highly suggest you add this product to your pantry.

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.

Turkish Spoon 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


½ Lemon, juice only (about 2 TBSP)

2 tablespoons pomegranate molasses

¼ teaspoon black pepper

½ teaspoon salt

2 tablespoons olive oil


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.


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