Yes, the title says all. The secret to this salad is to chop everything small. And you must, I mean you MUST, use pomegranate syrup and sumac. You must find them and you must use them.
So this recipe is inspired by a salad recipe from Southeastern region of Turkey, named “Gavurdagi Salatasi”. I am only saying that it is “inspired” by that salad even though the ingredients are almost the same. This is because I never actually ate the original salad in Turkey so I cannot claim that this is the original one or not. In any case, it is a delicious salad!
As mentioned a couple of times above, you need to chop everything small in this recipe. Anything you chop goes into the salad bowl together with the juices. Because it’s so juicy and with so small pieces, it is better to eat the salad with a spoon.
I have an extremely problematic stomach and if I eat raw onion (or hot pepper like the one in this recipe) then my stomach goes bonkers normally. Surprisingly, though, this salad did absolutely no harm to my stomach! The pomegranate syrup and sumac give a tangy boost to the salad. The pomegranate syrup is not a sweet “syrup” but is slightly sour, like an alternative to lemon. It has a balanced taste so the salad is neither too sour, nor sweet.
You can also serve this salad on top of some fresh bread like an open sandwich – but be sure not to get too juicy parts on the bread otherwise it will get soggy really fast. Enjoy!
4 medium size tomatoes
1 medium size red onion
4 spring onions
2 hot green pepper
1 large bunch of parsley
seeds of 1 pomegranate
150 gr. walnuts, coarsely crushed
3 tbsp olive oil
2 tbsp pomegranate syrup*
2 tbsp sumac
salt, to taste
*In Helsinki, you can find pomegranate syrup and sumac in Alanya market or in Kimene market in Itäkeskus. Sumac may be found in large K-markets or S-markets too, but I didn’t really check.
1. So, chopping first! Dice tomatoes and onion in really small pieces, as small as possible. Transfer them to the salad bowl with any juices you may have.
2. Chop spring onion (green parts too) and hot peppers finely. Transfer to the bowl.
3. Finely chop parsley. Transfer to the bowl.
4. Add pomegranate seeds and walnuts. Mix well.
5. Add olive oil, pomegranate syrup and sumac. Add salt according to your taste (I used 1 tsp salt). Mix everything well and serve. You can serve as a salad or you can make open sandwich with it (but don’t use juices of the salad on the bread). Enjoy!