This Diyarbakir-style salad combines tomato and cucumber with fragrant basil for a lively side.
10 min prep
Keeps the screen on · step-by-step guide · built-in timer
Dice the tomatoes, cucumbers, and red onion small.
Drain excess vegetable juice so the salad does not water the plate.
Whisk pomegranate molasses, lemon juice, olive oil, sumac, and salt.
Toss the vegetables with the dressing without crushing them.
Add the basil at the last moment and serve without waiting.
Scatter the basil on top at the last moment so its fresh scent stays clear.
Transfer to a serving plate and bring it to the table while the dressing is glossy.
💡 Tip: Small vegetable dice let the salad release its juices evenly.
🍽️ Serving suggestion: Spread on a cold plate and drizzle the pomegranate molasses at serving time.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~82
kcal calories
2
g protein
7
g carbs
5
g fat
6.9g
Sugar
1.9g
Fiber
298.8mg
Sodium
0.1g
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
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