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Pomegranate and Walnut Salad

Juicy pomegranate seeds and toasted walnuts tossed with finely chopped tomato, pepper, onion and herbs in a sweet-sour pomegranate molasses dressing.

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Diced tomato, green pepper, red onion and herb salad on a plate, topped with toasted walnuts and pomegranate seeds, AI-generated imageAI-generated image
At a glance
  • 300 gripe tomatoes
  • 150 gpomegranate seeds
  • 120 glong mild peppers
  • 80 gwalnuts
  • 70 gred onion
Serves 4

This chopped salad is close to the Turkish gavurdağı salatası, a mix of finely diced tomato, green pepper, onion and parsley with walnuts, dressed with pomegranate molasses and olive oil. It is a common salad in Turkey, especially next to grilled dishes, and it fits just as well beside beans, grains or a meze spread.

This version leans on the two ingredients in its name. Fresh pomegranate seeds add juicy, sweet-tart bursts, and the walnuts are toasted for a deeper, nuttier flavor. The dressing balances pomegranate molasses with lemon juice, sumac and mild Turkish chili flakes.

Everything is cut small so each spoonful gets a little of everything. The parts can be prepared ahead, but dress the salad just before serving so the walnuts stay crisp and the tomatoes do not flood the bowl.

Pomegranate and Walnut Salad

Formula & Method
Servings
4
Units
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Ingredients

Salad

Dressing

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Preparation

  1. Step 016 min

    Toast the walnuts in the dry skillet over medium-low heat for 4 to 6 minutes, stirring often, until they smell toasty and are a shade darker. Watch them closely, as they burn quickly. Tip them onto a plate to cool, then chop them roughly into pea-sized pieces.

  2. Step 026 min

    Cut the pomegranate in half around its middle. Hold one half cut side down in your palm over the medium bowl and tap the back firmly with the wooden spoon so the seeds drop into the bowl. Repeat with the other half, then pick out any pieces of white pith. The juice stains, so work over the bowl.

  3. Step 032 min

    Make the dressing: in the small bowl, whisk the olive oil, pomegranate molasses, lemon juice, sumac, pul biber and salt until well combined. Taste it; it should be tart, slightly sweet and well seasoned.

  4. Step 041 min

    Put the diced tomatoes, peppers and red onion in the large bowl with the parsley and mint.

  5. Step 052 min

    Just before serving, set aside a small handful each of the walnuts and pomegranate seeds for the top. Add the rest to the bowl, pour over the dressing and toss gently. Taste and add a pinch more salt if needed.

  6. Step 061 min

    Spoon the salad onto the serving plate, scatter over the reserved walnuts and pomegranate seeds and serve right away. Refrigerate leftovers, covered, within 2 hours, or within 1 hour if the room is above 32 C (90 F).

Kitchen notes

  • Make ahead: dice the peppers and onion and chop the herbs up to 4 hours ahead, and keep them covered in the refrigerator; dice the tomatoes shortly before serving. Toast the walnuts and make the dressing up to 2 days ahead. Keep the cooled walnuts in a sealed jar at room temperature and the dressing in a covered jar in the refrigerator, and whisk it again before using.
  • Storage: the dressed salad is best the day it is made, because the walnuts soften and the tomatoes release juice as it stands. Keep leftovers covered in the refrigerator at 4 C (40 F) or below and eat them within 1 day.
  • Pomegranates: a medium pomegranate gives roughly 150 g of seeds. Choose one that feels heavy for its size. Whole pomegranates keep for a few weeks in the refrigerator, and loose seeds for about 5 days in a covered container.
  • No sumac? Leave it out; the salad will be a little less tart.
  • Variations: add 150 g diced cucumber for a fresher, juicier salad, or 1 finely chopped mild green chili for more heat. Pistachios or hazelnuts can replace the walnuts; for a nut-free salad, use toasted pumpkin seeds.

Diet and allergens

Suitable for: Vegan, Vegetarian, Gluten-free, Dairy-free.

Contains: tree nuts.

Labels come from the ingredient list by fixed rules. If you cook for someone with an allergy, check the labels of packaged ingredients such as stock, spice blends, tahini and bread, since brands differ. How labels work.

Frequently asked questions

What is pomegranate molasses?

It is a thick, dark syrup made by boiling down pomegranate juice. It tastes sour with some sweetness and is used in Turkish and Middle Eastern salads, dips and stews. Look for it in Middle Eastern shops and the international aisle of large supermarkets.

How do I get the seeds out of a pomegranate?

Cut it in half around the middle and tap the back of each half firmly with a wooden spoon over a bowl. You can also break it apart in a bowl of cold water: the seeds sink and the pith floats.

Can I make this salad ahead?

Prepare the parts ahead and combine them just before serving. Once dressed, the walnuts soften and the tomatoes give off juice within an hour or so.

What is gavurdağı salad?

It is a Turkish chopped salad of tomato, green pepper, onion, parsley and walnuts dressed with pomegranate molasses, olive oil and lemon. This recipe follows the same idea and adds plenty of fresh pomegranate seeds.

What goes with pomegranate and walnut salad?

It is good with grilled vegetables, falafel, lentil köfte or bulgur pilaf, and as part of a meze spread with hummus and flatbread.

References and sources

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