Tomato and Walnut Salad
Ten minutes and a handful of ingredients and you’ll have a vibrant salad to top pita and pairs with all sorts of vegetables and dips. The combination of simple ingredients is transformed with two staples of the Turkish pantry: ground sumac and pomegranate molasses. (Recipe: Shawnie Kelley)
- Serves
- 8
Directions
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In a large bowl, whisk together the oil, molasses, salt, and pepper until thoroughly combinerd.
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Add the tomatoes and walnuts and toss well.
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Stir in the parsley and adjust salt to taste.
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Transfer to a serving bowl.
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Serve with warm pita bread or chips or scoop onto cucumbers or tomatoes.
From Shawnie's class “Culinary Crossroads: Global Appetizers”
