This Siirt salad opens sun-dried tomatoes with walnuts and pomegranate molasses, making a sharp, deep meze-style southeastern plate.
12 min prep 16 min rest
Keeps the screen on · step-by-step guide · built-in timer
Soak the dried tomatoes in hot water for 10 minutes and drain.
Chop the tomatoes coarsely and finely chop the spring onions and parsley.
Whisk the pomegranate molasses, lemon juice, olive oil, and red pepper flakes for 30 seconds.
Rest the tomatoes in the dressing for 5 minutes and adjust the salt according to the saltiness of the tomatoes.
Add the walnuts and greens and serve with lavash.
Add the parsley just before serving so the intense oil from the dried tomatoes does not wilt the leaves.
💡 Tip: A short soak in warm water makes dried tomatoes easier to chew without watering down their flavor.
🍽️ Serving suggestion: Serve the pomegranate dried tomato salad on a small plate while the walnuts are still dry and the olive oil is glossy.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~138
kcal calories
3
g protein
10
g carbs
9
g fat
16.7g
Sugar
5.6g
Fiber
1077.2mg
Sodium
1.5g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
Author-declared: Recipe author declared Gluten but our matcher did not find it in the ingredient list. May come from brand or variety.
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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