Turkish Tomato and Onion Salad with Olive Oil and Pomegranate Molasses
- Makes4 servings
- Cook Time45 minutes
- Active time plus cooling20 minutes active
- 6
This is our version of the bright, bracing salad that we had in Manzara Restaurant in Söğüt, Turkey. The dish often is part of a Turkish meze spread, but we think it also is an ideal accompaniment to just about any type of grilled meat or kebabs. The salad comes together easily, but it’s important to use ripe, flavorful tomatoes. We find cocktail tomatoes (sometimes sold as Campari tomatoes) to be dependably sweet and tasty no matter the season. Also, look for pomegranate molasses made without sugar (check the label), as its flavor is fruitier and more nuanced than brands containing added sweetener.
Don’t bypass the step of allowing the onion to marinate in the pomegranate molasses-lemon mixture. The acidity mellows the allium’s pungency. It’s also important to allow the salad to stand at room temperature for about 15 minutes before serving to allow the tomatoes to soften slightly and to give the flavors a chance to meld.
Step 1
In a large bowl, combine the onion, pomegranate molasses, lemon juice and 1 teaspoon each salt and pepper; let stand for 10 minutes.
Step 2
To the onion mixture, add the oil and whisk to combine. Add the tomatoes, mint (if using), parsley and dill, then toss. Let stand at room temperature for about 15 minutes. Taste and season with salt and pepper, then transfer to a serving bowl.
