Turkish Zucchini and Cherry Tomato Salad

A Turkish salad is enlivened with a bright splash of pomegranate molasses, which can be found in the imported-foods aisle of most grocery stores. After a light salting and drying, thinly sliced zucchini becomes floppy like a lettuce leaf, making it appealing to eat raw. The herbs, cherry tomatoes, walnuts, and olives lend crunch, texture, and flavor to the mix, making this attractive and refreshing salad one that you’ll want to keep on eating.

Turkish Zucchini and Cherry Tomato Salad

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ½

    cup walnuts

  • 1

    pound of zucchini, thinly sliced

  • 1

    teaspoon salt

  • 1

    pint cherry tomatoes, halved

  • ¾

    cup scallions, thinly sliced

  • ½

    cup kalamata olives, halved and pitted

  • ½

    cup parsley, chopped

  • ¼

    cup dill, chopped

  • 1

    jalapeño pepper, stemmed, seeded, and minced

  • ¼

    cup pomegranate molasses

  • 2

    tablespoons extra-virgin olive oil

  • black pepper

Directions

1. Preheat the oven to 350˚F. Spread the walnuts on a baking sheet and toast in the oven for about 8 minutes, or until lightly browned. Brush the nuts against the side of a strainer to remove the loose skins. Let cool. Roughly chop. 2. Slice zucchini as thinly as possible. (A mandoline works great for this.) Transfer the slices to a bowl with 1 teaspoon salt. Let the zucchini sit for 10 minutes to sweat. Using paper towels, pat the zucchini dry. 3. Place the zucchini in a serving bowl and stir in cherry tomatoes, scallions, olives, parsley, dill, and jalapeño pepper. 4. In a small bowl, whisk pomegranate molasses with olive oil until blended. Add a generous sprinkling of black pepper, then stir the dressing into the salad and toss to combine. Stir in the walnuts. Add salt to taste. Serve at room temperature.


Nutrition

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