I made the following simple, lovely salad for a Turkish cuisine dinner party this past weekend. The recipe comes from one of most favorite cookbooks, The Healthy Hedonist by Myra Kornfeld. I love the cookbook so much I’ve written about several of the recipes on my blog. The fun ingredient in this recipe is the pomegranate molasses (recipe says pomegranate “syrup” but I uses molasses–I’m not sure if there’s actually a difference.)
1/4 cup pomegranate molasses
2 T extra virgin olive oil
2 pints cherry tomatoes (I uses multi-colored cherry tomatoes–great color!) small ones halved, larger ones quartered
2 cups thinly sliced scallions (actually, I only used one bunch of scallions, so it probably wasn’t the full amount)
1 cup chopped flat-leaf parsley
1 cup halved and pitted kalamata olives
1 seeded and minced jalapeno pepper
1 cup walnuts, toasted and coarsely chopped (I toasted mine in a dry skillet over medium heat)
Combine the pomegranate molasses and olive oil in a small bowl, and whisk until blended. Set aside.
In a large bowl, toss the tomatoes with the scallions, parley, olives, and jalapeno. Sprinkle generously with salt. Add the dressing and toss well. Serve sprinkled with the walnuts.